Spam, Spam, and More Spam.

 If you've ever been to Hawaii, you know they eat lots of Spam.  You'll find spam in all sorts of food from sushi type rolls to being served with eggs.  There is at least one cafe that has all the different types of Spam on the wall.

One of the guys who worked on Diomede when I was there, loved his Spam.  He ate it plain and with chunks of cheese in it.  He'd fry it, use it in sandwiches, in spaghetti and so many other ways.  I think he could have written a cookbook on the topic.

Hormel began making Spam in 1937, just  before World War II as a way to keep workers employed all year round.  In the process, they created the only shelf ready product which homemakers found easy to use.  In 1940, Hormel published a 20 page recipe booklet containing 50 recipes on ways to use Spam.  Since it didn't spoil, over 150 million pounds were shipped to military personnel world wide.

In addition to eating it, soldiers used the grease to lubricate their guns and waterproof their boots.  Where ever Americans fought, they introduced spam to the local population, helping spread it world wide.

For the longest time, there was only one flavor but in 1971, Hormel introduced two new flavors, Spam Hickory Smoke and Spam Cheese, to the market. 

In the years following, they introduced more till they had a total of 15 different flavors. The original is referred to as Spam Classic. Some flavors were created for specific markets such as Tocino which is a Filipino breakfast meat popular in Guam and the Phillipines while the Portuguese Sausage is popular in Hawaii. 

For the health conscious there is the low sodium version which has 25% less sodium than the normal brand but its still quite salty or the "lite" version with about 50% less fat, 25% less sodium, and 33% fewer calories but its described as being tougher and drier.

For those who like a bit of spice, there is the Jalapeno Spam said to remind people of a spicy queso dip while the Hot and Spicy version has a sharp intense flavor provided by Tabasco sauce.  If you love bacon, check out the Bacon flavored Spam whose bacon flavor is not easily distinguished  from the spam flavor.

Of course if you are adventurous, there is the oven roasted Turkey Spam made out of  100% white turkey meat but the reviews say its mealy and dry.  On the other hand, the Black Pepper Spam is said to have a great black pepper flavor.  Don't forget the garlic flavor which a good strong flavor.

Then there is Teriyaki Spam, good for use in Musubi which is rice with a slice of spam on top and held together with a strip of seaweed.  Very good. eating.  If you visit Spain, Portugal, or South or Central American countries, you'll find the Chorizo flavored Spam where it is extremely popular.  In Puerto Rico, you'll find Mezclita which is a mixed Spam and cheese spread.

In the years since 1937, the company has sold over eight billion cans in over 44 countries. Towns have named streets after this meat.  There is even a 14,000 square foot museum devoted to Spam in Austin, Minnesota.  Hawaii is the state that eats the most Spam, almost 7 million cans a year, of all 50 states. 

Let me know what you think, I'd love to hear.  Yes, I grew up on Spam because it was a cheap meat and it could be stretched to feed a family.  Have a great weekend.