SPAM has been a pantry staple since Hormel Foods introduced it in 1937. Its popularity boomed during WWII when fresh meat was scarce, and it remains iconic today. The name’s meaning is still debated—some say “Spiced Ham,” “Shoulder of Pork and Ham,” or “Specially Processed American Meat.”

Officially, it’s said to have come from a 1930s naming contest, where “SPAM” was chosen as a catchy blend of “spiced ham.” Despite the mystery, the recipe is simple: pork, water, salt, potato starch, sugar, and sodium nitrate.

The process is straightforward too—mix, can, vacuum-seal, cook, cool, and label. Love it or hate it, SPAM’s lasting fame proves its place in food history.