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Apr 2, 2009 05:27 PM


At a dinner I hosted last night ( we were all eating variations of grilled cheese) we started to talk about spam. You see you can't buy spam here in the province of Quebec. You can buy the imatators (klick, kam, ect.)
So we went on Hormel's spam site and low and behold we found out that there are 12 or more different types of spam including Spam Classic - original flavor
Spam Hot & Spicy - with tabasco flavor
Spam Less Sodium - "25% less sodium"
Spam Lite - "33% less calories and 50% less fat"
Spam Oven Roasted Turkey
Spam Hickory Smoke flavor
Spam Spread - "if you're a spreader, not a slicer...just like Spam Classic, but in a spreadable form"
Spam with Bacon
Spam with Cheese
Spam Garlic
Spam Golden Honey Grail - a limited-release special flavor made in honor of Monty Python's SPAMALOT Broadway musical
Spam Mild
They ship a case of a dozen cans of 8 different types. Needless to say that we decided to order some spam and see what we could do with it. (We all for the most part are in the food industry) Imagine our ire when we found that the official spam web site will sell us all sorts of spam memorabilia, but will not ship spam itself outside the US. Now I know that spam is sold in Ontario and other provinces, so what gives?

Is America trying to hold on to all the spam it has? Or is the US government frightened that by shipping spam to another country that they will be accused of trying to start a war? LOL

So please tell me your spam stories, recipes and whether you love or hate the product. I am curious, really.
I'd especially love to hear something about the spam types other than the "classic" spam.


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  1. My WWII vet father inexplicably loved SPAM. As far as I'm concerned, it's an acquired taste.

    Aside from the convenience or 'disaster pack' factor, I'm not inclined to buy something that is more expensive than plain ham!

    It could be that Quebec has the good sense to not let something be imported containing, er, questionable ingredients. I agree, presenting a foreign ambassador with Spam could be interpreted as a Declaration of War :-).

    Link for more info:

    Spam "LITE" - ROFLMAO!

    2 Replies
    1. re: DiveFan

      Questionable ingredients? SPAM contains pork, ham, salt, water, sugar, and sodium nitrite. The only "questionable" ingredient is water. Fish f**k in it.

      Problem is that Canada is too far north. You guys can stick a quarter of a moose in the snow bank next to the front door, and you're fed 'til spring so long as you can ward off the wolves and the grizzlies. ;-) In more tropical climes, meat goes bad quickly. In the absence of refrigeration, canning is one of the few viable means of preservation. Which is why it's the national meat of Hawai'i.

      SPAM is good stuff. Nice thick slices fried crisp and served with rice and eggs for breakfast. Or grilled, pressed on sticky rice and wrapped with nori. Or cubed up and integrated into SPAM fried rice. Or how 'bout SPAM kebabs - chunks of SPAM skewered with pineapple, onion and tomatoes?

      Ignore the variations. Go for the original. It tastes like paradise.

      1. re: alanbarnes

        Here here!! Who doesn't like a nice plate of Spambled eggs for breakfast.

    2. I was in Hawaii last week and very much enjoyed some spam musubi. Something about the spam really went well with noro and egg. I was surprised.

      1. Spam does not contain "questionable ingredients" unless you include ham as questionable. The imitators on the other hand contain everything from lips to snouts to really questionable things, plus 50-60% pork fat and gelatine.

        I lived on a tiny Pacific atoll (Kwajalaine in the Republic of the Marshall Islands). Throughout the Pacific you find Spam and some very bad Aussie imitators. For many years canned meat was (and still may be) the only reasonably healthy source of red meat. You even find it in vending machines, next to packet of Ramen type dried noodles!!

        4 Replies
        1. re: KiltedCook

          You consider lips to snouts questionable. Boy, I sure don't. I had feijoada last Saturday in Rio and had that and more.

          1. re: c oliver

            I am so jealous. I love feijoada. Did it come with the chiffonade of collard greens?

            1. re: KTinNYC

              Oh, yes, and way, way, way beyond that. Every possible "accoutrement" you can imagine. I'll email you privately with some pix. Going back this Saturday before returning home Tuesday.

              1. re: c oliver

                I like all the sides but I LOVE the greens. Once I had them prepared the Brazilian way I tend to turn my nose up to the Southern version.

        2. I personally believe it's wretched stuff... pretty much the equivalent of a block of catfood (literally). Let's just say you Canadians aren't missing out on much.

          1. Outside of the US, Korea is the largest consumer of Spam. (Korean War)

            Pretty sure its eaten around the world, so don't know why they don't ship it to Canada.
            According to the SPAM website:
            Post-War Popularity
            After the war, SPAM® luncheon meat continued making its mark around the world when we began distributing the already-famous luncheon meat to international markets. Locations in Denmark, the Philippines and South Korea all began producing SPAM® luncheon meat and today, the SPAM® family of products is distributed in 41 countries and trademarked in more than 100 countries on 6 continents.

            Spam is musubi with hot & spicy spam.

            World famous Hawaiian chef Sam Choy uses
            in many of his dishes.

            There are Spam festivals.