SPAM is one of those products almost everyone recognizes, whether you’ve eaten it your whole life or just spotted the familiar blue-and-yellow can on a grocery store shelf and wondered, “What exactly is that stuff?” It’s gained a reputation as a kind of mystery meat, especially with its long shelf life and unique texture, but the truth about SPAM is a lot simpler than you might think. Surprisingly, it only contains a few basic ingredients and has a history that ties into major world events, shaping its role in American kitchens and beyond. SPAM was first introduced to the market in 1937 by Hormel Foods, a company based in Austin, Minnesota.

At the time, the United States was still grappling with the effects of the Great Depression, and there was a serious need for affordable, long-lasting protein options. SPAM quickly filled that gap. It was convenient, inexpensive, and could be stored without refrigeration—perfect for families trying to stretch their budgets. But SPAM didn’t just become popular in the U.S. It truly cemented its place in history during World War II. James Schend, food editor at Taste of Home, explains that SPAM became essential to soldiers during the war because of its durability and ease of shipping.

It could be stored for long periods of time and sent across the globe without spoiling. That practicality made it a staple in military rations, and as American troops introduced it in other countries, its popularity spread. Today, SPAM is sold in 44 countries around the world, and over 8 billion cans have been purchased globally. In fact, it’s so iconic that Hormel Foods opened a SPAM Museum in Austin, Minnesota in 2016, where fans can explore its history and sample different varieties. Speaking of varieties, there are now fifteen types of SPAM available, ranging from Classic to Jalapeño to Teriyaki.

So whether you like your meat a little spicy or with a hint of sweetness, SPAM has an option for you. As for what’s actually in that famous little can, the answer is refreshingly straightforward. Despite all the jokes about SPAM being made from mystery parts, it contains just six ingredients: pork, ham, salt, water, potato starch, sugar, and sodium nitrite. That’s it. Pork and ham are the primary meats, and according to the company, they’re combined with the other ingredients to create a mixture that’s then allowed to sit for about 20 minutes before it’s cooked. Sodium nitrite is the only ingredient that might raise a few eyebrows, but it’s a common preservative used to maintain freshness and color in processed meats. James Schend explains that it helps preserve SPAM’s quality and shelf life, ensuring the product remains safe and tasty. Once the mixture reaches the right consistency and temperature, it’s poured into vacuum-sealed cans, which are then cooked, boiled, and cooled for about three hours.

After that, the cans are labeled and ready to ship. The whole process is efficient, consistent, and, honestly, not much different than other preserved foods you’ll find in your pantry. SPAM’s name also carries a bit of cultural weight in today’s world, as it’s the same word we use to describe unwanted emails. That connection actually comes from a 1970s Monty Python comedy sketch where the word “SPAM” was repeated so many times it drowned out all other conversation—kind of like how spam emails clutter your inbox. It’s a funny twist that a product once developed to solve a food problem ended up giving a name to a digital nuisance. In the end, SPAM is more than just a canned meat—it’s a piece of American history, a staple in many kitchens, and a product that has stood the test of time. Whether you enjoy it fried with eggs for breakfast or sliced into a sandwich, SPAM continues to serve as a reminder that simplicity, affordability, and practicality can lead to long-lasting success. It may not be glamorous, but it’s certainly earned its place on the shelf and in the story of American food.