Regardless of whether or not you've been brave enough to try the gelatinous pink tinned meat that is SPAM, you've more than likely still heard of it.
After all, alongside Pek, it's a household staple across Great Britain, and it's been around for decades.
But have you ever stopped to think about what the name actually stands for? The canned pork patty first hit shelves back in 1937, being made by Minnesota-based food firm, Hormel.
Simply made up of pork, water, salt, potato starch, sugar and sodium nitrate, its unique taste, easy access tin and standout colour soon turned it into a family favourite. And while a lot of people have tried the tinned food, many have been left bamboozled as to what the name actually stands for.
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The Star reports that many have their own unique theories, with one taking to social media to write: "On a whim I purchased canned meat. With the first taste I understood SPAM was an acronym for Salt Preserves Any Meat."
Another probed: "What does SPAM stand for? Salty Piece A’Meat?" while another, stated: "I often conjectured that ‘Spam’ was an acronym for ‘Spoiled Ham’." Other suggestions included the likes of 'scientifically processed animal matter', and 'shoulder of pork and ham'.
But it turns out that in reality, SPAM is actually a portmanteau of 'spiced ham' which Ken Daigneau, the brother of a Hormel executive, first came up with during an all-out naming contest. Time suggests that Daigneau came out with SPAM as if 'it were nothing at all' - with execs quickly deciding that the name was fitting and 'perfect'.
The pork-based product then arrived in shops on July 5, 1937, offering people a cheap means of eating throughout the Great Depression - according to the official Hormel Foods website. Popular throughout World War II, the lengthy shelf-life of the product allowed it to be shipped worldwide.
And fast forward to 2023, the household staple is available in 44 different countries - each of which have their own unique way of cooking and serving it. Fish shops across the UK deep fry it and sell it in fritter form, while the Philippines fry it up as if it were bacon, and serve it with rice and a sunny side-up egg.
The Japanese, meanwhile, mix it with soba noodles and taco rice, while Hong Kong have something called SPAM and egg macaroni soup...don't knock it until you've tried it.
