Few foods spark as many strong feelings as SPAM does. For some, the salty, savory canned meat product is a symbol of overly processed food that’s best left in the past. But for many across the world, spanning from Hawaii to East Asia and the Pacific, it's a quintessential comfort food, woven into everyday life.SPAM, which is made by Hormel Foods, has been around since 1937, and first earned its worldwide fame during World War II. Getting fresh meat to the frontlines for U.S. soldiers was tough, and that's when the shelf-stable protein saved the day. According to Hormel, since then, more than eight billion cans have been sold in more than 44 countries. In the past few years, SPAM has been enjoying a comeback as food culture embraces modern twists on retro products. Not only has it been trending on TikTok, but it has also made its way onto restaurant menus, including Syko in Brooklyn, Kora in Queens, Mari Mari and Manong in Philadelphia and Kine Musubi in Manhattan, which specialize in SPAM musubi, a popular Hawaiian snack.SPAM has a way of sticking around, especially during economic downturns. The rising costs of groceries have made this pantry staple all the more appealing, and home cooks have been experimenting with it in various recipes.However, its staying power is more than about affordability. The love for SPAM crosses generations and cultures, keeping it relevant for many cooks and eaters. To find out everything you need to know, from the history and cultural context to how to cook SPAM at home, Parade spoke to Kiki Aranita, a Hawaiian-raised chef and food writer and the owner of Poi Dog Sauces.Related: The ‘Best’ Spam Flavor Has Been Spotted at Costco: ‘Great for Breakfast’?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
What Is SPAM and What Does It Taste Like?
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How To Cook SPAM the Right Way, According to a Chef
When it comes to preparation, Aranita has a nonnegotiable step. “You MUST sear it,” she says emphatically. Searing SPAM creates a crispy exterior and renders some of its fat, which adds some contrast to its pâté-like texture. The great thing about SPAM is that making it isn't complicated.
To cook SPAM, all you have to do is slice it thinly and sear it in a nonstick pan over medium-high heat until it's golden brown. Cooking it this way will temper the saltiness and add a nice textural contrast between the crispy exterior and the tender interior.
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“It’s more complex to make in a restaurant setting, but when I’m at home and just making one for myself, I simply take a sheet of nori, put a few tablespoons of short grain white rice on it and top it with a perfectly seared SPAM slice before wrapping it like a burrito,” she explains.
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Tips and Tricks for Cooking With SPAM
If you eat a lot of SPAM or are a gadget enthusiast, you can buy a SPAM slicer specifically for this task, or you can cut the canned meat with a knife. For the perfect nine-slice thickness, you'll want to aim for 1/4-inch pieces.
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SPAM has also conquered other shores throughout East Asia and the Pacific. “People love it because it is delicious when prepared properly, evokes nostalgia and is ubiquitous in places where I come from, Hawaii and Hong Kong,” Aranita explains.
What Do People Misunderstand About SPAM?
“SPAM’s reputation depends heavily on geography and on who the people are,” Aranita shares. “It’s deeply loved in both my home islands of Hong Kong and Hawaii.” That perspective shifted when she moved to the mainland United States. “It was only when I came to the mainland that I realized it had a bad rap,” she says. The reason, in Aranita's view, is simple: “People are eating it wrong.”
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