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Spam (stylized in all-caps) is a brand of lunch meat (processed canned pork and ham) made by Hormel Foods Corporation, an American multinational food processing company.It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. [1]
Samuel Yamashita, food historian and Professor of History at Pomona College, noted that the relationship between Spam and militarism didn’t end with World War II.
In 2008 an article in the New York Times, "SPAM Turns Serious and Hormel Turns Out More", detailed an overwhelming spike in the demand for SPAM, perhaps due to the flagging economy. [32] In 2009 Hormel and Herdez del Fuerte created the joint venture MegaMex Foods to market and distribute Mexican food in the United States. [ 33 ]
The Spam Museum is an admission-free museum in Austin, Minnesota, dedicated to Spam, a brand of canned precooked meat products made by Hormel Foods Corporation. The museum tells the history of the Hormel company, the origin of Spam, and its place in world culture.
Spam is a canned meat product that has been around since the 1930s. Here's everything you need to know about Spam, including how to cook with it.
Spam is so ubiquitous in the islands that Hawaii consumes the most Spam per capita at about seven million cans a year, showcasing how it’s a part of Hawaii’s unique history and heritage.
Spam most often refers to: Spam (food), a consumer brand product of canned processed pork of the Hormel Foods Corporation; Spamming, unsolicited or undesired electronic messages Email spam, unsolicited, undesired, or illegal email messages; Messaging spam, spam targeting users of instant messaging (IM) services, SMS or private messages within ...
Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, [3] [4] for its fat content and texture.