73 years old and still good

Introduced on July 5, 1937, the name “Spam” was chosen when the product, whose original name was far less memorable (Hormel Spiced Ham), began to lose market share. The name was chosen from multiple entries in a naming contest. A Hormel official once stated that the original meaning of the name “Spam” was “Shoulder of Pork and Ham”.  According to writer Marguerite Patten  in Spam – The Cookbook, the name was suggested by Kenneth Daigneau, an actor and the brother of a Hormel vice president, who was given a $100 prize for creating the name.   At one time, the official explanation was that the name was a portmanteau of “Spiced Ham”. According to the British documentary-reality show “1940’s House”, when SPAM was offered by the United States to those affected by World War II in the UK, SPAM stood for Specially Processed American Meats.

Many jocular backronyms have been devised, such as “Something Posing As Meat”, “Specially Processed Artificial Meat”, “Stuff, Pork and Ham”, “Spare Parts Animal Meat” and “Special Product of Austin Minnesota”.

According to Hormel’s trademark guidelines, Spam should be spelled with all capital letters and treated as an adjective, as in the phrase “SPAM luncheon meat”.
P.S. the new SPAM lite is really good.  If you  like less salt.  Try it.  Next post will be some neat SPAM recipes.

3 comments

  • I have not eaten spam in many, many years. When I was much younger I did not mind it so much, but the last time I tried it – not so much. You have really changed your blog look – very nice.
    Hope you are staying cool in this heat.

  • Judy Miller

    We ate a lot of this during WWII–my mother scored the top (like a ham) and put cloves and pineapple on top while she baked it a little. After I got married, we used to have it once a week–now, I can’t stand the stuff, LOL.

  • joe

    Spam, white rice and pineapple is one of my fave meals. Just sayin’.