SPAM might be one of the most iconic and misunderstood food products in American history. Whether you’ve grown up eating it or have simply glanced at it curiously while walking down the grocery store aisle, you’ve probably found yourself wondering: what exactly is SPAM, and why is it called that?

It’s a canned meat product with a reputation for being mysterious, but its backstory and ingredients are surprisingly straightforward. Introduced in 1937 by Hormel Foods in Austin, Minnesota, SPAM entered the market at a time when Americans were still struggling through the effects of the Great Depression. Meat was expensive, refrigeration wasn’t widely available, and families needed affordable sources of protein. SPAM delivered on all counts. The name itself has become part of our cultural vocabulary—not just in the kitchen but also online.

That’s right, SPAM is also the term we use for those annoying unsolicited emails flooding our inboxes. The link between the food and the email? It’s actually thanks to a 1970s Monty Python sketch that repeated the word “SPAM” over and over again, drowning out all other conversation. Internet users eventually adopted the term to describe digital messages that do the same thing: overwhelm and annoy.

But while digital spam is something we try to avoid, food SPAM has fed millions and become a global phenomenon. SPAM became even more widespread during World War II when its long shelf life and ease of transportation made it a staple for soldiers overseas. As James Schend, food editor at Taste of Home, explains, “It cemented its place in the culinary world during World War II due to its ability to be stored for long periods of time. It could be easily shipped around the world.”

And shipped it was—by the tons. SPAM was consumed by Allied troops across Europe and the Pacific, and when the war ended, many of those countries kept SPAM in their diets. Today, SPAM products are available in 44 countries, and more than eight billion cans have been sold worldwide. There’s even a SPAM Museum in Austin, Minnesota, celebrating the history and legacy of this humble meat. As of now, there are fifteen different varieties of SPAM, including flavors like Teriyaki, Jalapeño, and, of course, the Classic that started it all. So what exactly is in SPAM? Despite the jokes and myths about it being a “mystery meat,” the ingredients are surprisingly simple. According to the official SPAM website, it contains just six ingredients: pork with ham, salt, water, sugar, potato starch, and sodium nitrite. That’s it. Pork and ham are the primary meats, and they’re ground together before being combined with the other ingredients. The potato starch helps bind everything together, while sodium nitrite acts as a preservative to maintain freshness and ensure safety. Once mixed, the ingredients are allowed to sit for about 20 minutes. After that, the mixture is portioned into cans, vacuum-sealed, and cooked. The cans are then cooled for three hours before being labeled and shipped out. That’s the full process—no complicated mystery, just an efficient way to make a meat product that lasts without refrigeration. While it might not be everyone’s go-to meal, SPAM continues to be a beloved staple in many households around the world. In places like Hawaii, it’s served in sushi-like creations called SPAM musubi. In South Korea and the Philippines, it’s considered a luxury food item, often included in gift baskets during the holidays. Even celebrity chefs have found creative ways to work it into upscale dishes. So the next time you see that familiar blue-and-yellow can on the shelf, remember that SPAM isn’t just a quirky processed meat—it’s a piece of American history with global impact. From feeding soldiers in wartime to inspiring culinary innovations, SPAM has proven that simplicity, affordability, and a little ingenuity can go a long way. Whether you love it, hate it, or haven’t tried it yet, there’s no denying SPAM has earned its place on the shelf—and in the story of how we eat.