Did you guess SPAM?

In 1891, Hormel, the maker of SPAM, founded its meatpacking and slaughterhouse facility in Austin. SPAM was introduced in 1937 during the depression as an effort to improve the sales of pork shoulders. SPAM had the advantage of being a shelf-stable meat product when many people could not purchase fresh meat.

Question 1: How many ingredients in SPAM (answers at end of post)
a) 9
b) 5
c) 6
d) 3

While SPAM is no longer a household staple it was a staple for the military during the Second World War. It was an ideal military ration since it did not need refrigeration and had a long shelf life. More than 100 million pounds were shipped to the troops. It was also know to the troops as “The ham that didn’t pass its physical”

Question 2: Which leader credited SPAM as helping his country win WWII.
a) Churchill
b) Truman
c) Khrushchev
d) Roosevelt

Hormel produces more than 40,000 cans of spam every hour worldwide. It is consumed in more than 40 countries.

Question 3: Which state consumes the most spam. (answers at end of post)
a) Alaska
b) Hawaii
c) Texas
d) Wisconsin

Spam is not a “low calorie food”. A serving (two ounces) of Classic SPAM (6 servings per container) is 180 calories and provides the following daily nutritional values: 21% fat 33% sodium, and 30% saturated fat.

Question 4: SPAM is short for. (answers at end of post)
a) Sizzle Pork and MMM
b) Special Processed American Meat
c) Shoulders of Pork and Ham
d) It is only know to a small circle of former Hormel Foods executives

Answers to questions

• How many ingredients in SPAM
  c) 6: pork shoulder and ham, salt, water, sugar, potato starch, and nitrites.
• Which leader credited SPAM as helping his country win WWII
  c) Khrushchev (see photo below)
• Which state consumes the most spam
  b) Hawaii (see photo below)
• SPAM is short for
  d) It is only know to a small circle of former Hormel Foods executives
  

Hope this did not make you hungry. We keep a few can’s of SPAM in our rig along with freeze-dried hiking food for emergencies. Thanks for checking in with us.

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