Ad date unknown, but Spam was invented in 1937, and this ad calls it “new”, so late 30s to early 40s is my guess.
Curiously, the product has an almost joke reputation in parts of the world, but in others it is considered a delicacy or luxury. Receiving a can of Spam from a mainland-US friend would be a gag gift, but it is given as a real gift in some places. That seems to be a historical result of huge amounts of Spam delivered into pacific islands by the US during WW-II. Soldiers would give the cans to the local food-stressed populations, and to this day it is associated with liberation and freedom. From there it was integrated into national cuisines. Countries like the Philippines have picked up the ball and run, inventing new local variations, incorporating local flavor and spice profiles, and using it in genuinely creative ways in traditional dishes.
Then came Python. To its credit, Hormel played along and leaned into the fun, rather than sending attack lawyers. They even created special Spam cans for Spamalot.
Spam.
I’m not sure about Spam made out of Hello Kitty, but I get the craving for Spam now and then. I especially like to substitute it for bacon or sausage for breakfast.
Spam is actually pretty tasty. I recommend the “less sodium” version, which is still pretty salty.
I don’t buy SPAM but I’m never sad when it shows up in various foods I order, I’m especially fond of Musubi. The salt content is probably my biggest gripe.
I got curious about the shelf life, given the notorious salt content. Internet sources are rather contradictory in that regard. Some sources say the quality of the product will decline notably after about 3 years on an unopened can, but it will remain safe to eat (assuming no damage to the can seal!), just not as pleasant. Other survivalist-type sources say it actually will spoil after 5 years or so in an unopened can, and can become unsafe.
Most seem to agree that the original product is higher quality than its popular “mystery meat” reputation.
In Okinawa, spam has quite a reputation and is used on a lot of regional dishes. One dish we do around the house in occasion is spam and bittermelon (Okinawan goya if possible). The trick is to soak the bittermelon in water for a bit after you slice it up, as that helps reduce it’s bitterness. You can also add carrot or egg to the mix too, and usually eaten with rice.
Btw, official Spam is fine but I kinda prefer Tulip brand. I unfortunately can’t find it in the States, though.
That’s a new one for me. For anyone else like me who was not familiar with that fruit: bittermelon.
That’s why I wanted to share it :)
It’s something my partner grew up with, but it’s difficult to find good goya. Stuff we find tends to be a little too bitter. I also can’t compete with their mom, she is a traditional cuisine instructor. (And her stewed pork belly is truly phenomenal).
Spam is unknown in France. We have corned beef but it’s not very popular even though it could be compared to “pâté.”
And if you like stupid movies, we have Operation Corned Beef which is a very stupid comedy (that I love) with Jean Reno.
My Samoan brother-in-law made a mean Spam chow mein.
“what if I don’t like spam?”
“well, there’s spam egg sausage and spam, that’s not got much spam in it”
ugh I actually miss spam since going vegetarian! I hope someone makes a vegan knockoff someday
I’ve had a vegan spam from the freezer of my local Asian market, its not bad! Can’t remember the brand because it was expensive for what you get so I’ve only had it once.
Spam Spam Spam Eggs bacon and Spam.
I DON’T LIKE SPAM!
You can have my eggs and bacon dear
“Miracle meat” is a vile combination of words
Great, now I’m not only hungry but also have 🎶WONDERFUL SPAM! GLORIOUS SPAM!🎶 playing in my head. :P
