Spam — the canned cooked meat made primarily from pork and ham — has been a global kitchen staple for over eight decades. First introduced by Hormel Foods in 1937, Spam quickly became popular due to its convenience, long shelf life, and distinctive salty flavor. While it started as a simple wartime food, Spam has evolved into a versatile ingredient loved in kitchens around the world. Today, chefs and home cooks alike use Spam in creative ways to make comforting, flavorful dishes.

Let’s take a closer look at how Spam is used in different cuisines and the unique recipes that make it shine.

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