The History of SPAM: What’s in It and Where It Comes From

Origins and Early History
Hormel Foods, founded in 1891 in Austin, Minnesota, was already well-established in meat processing when SPAM was conceived.

The 1930s presented unique challenges for food manufacturers: economic constraints, fluctuating meat prices, and evolving consumer demands. Hormel recognized the need for an affordable, versatile, and shelf-stable product that could meet these demands.

SPAM was officially introduced in 1937. The product was designed to be a convenient source of protein that could be easily stored and prepared without refrigeration.

Its timing was fortuitous: the world was still recovering from the Great Depression, and international tensions were mounting, ultimately leading to World War II.

The naming of SPAM is the subject of considerable speculation and folklore. While some believe the name is an acronym for “Specially Processed American Meat” or “Shoulder of Pork and Ham,” the most widely accepted origin is that it is a combination of “spiced” and “ham.”