What are the ingredients in SPAM and what do they do?

December 6, 2025 •

4 min read

Created by Hormel Foods in 1937 to utilize excess pork shoulder, SPAM has become an iconic canned meat. While shrouded in urban myths, the recipe is surprisingly straightforward. So, what are the ingredients in SPAM and why do they make it so long-lasting?

Quick Summary

SPAM contains six simple ingredients: pork with ham, salt, water, potato starch, sugar, and sodium nitrite. This combination of meat, binders, and preservatives gives it a long shelf life, distinct flavor, and unique texture.

Key Points

Six Ingredients: Classic SPAM is made with only six ingredients: pork with ham, salt, water, potato starch, sugar, and sodium nitrite.
No 'Mystery' Meat: The meat is a blend of ground pork shoulder and ham, not 'mystery' meat or scraps as popular legend suggests.
Preservative Action: Sodium nitrite prevents bacterial growth, especially botulism, and gives the meat its characteristic pink color and flavor.
Long Shelf Life: The combination of high salt content, sodium nitrite, and vacuum-sealing creates a sterile, shelf-stable product that lasts for years.
Nutritional Trade-offs: While a source of protein, SPAM is also notably high in sodium and fat, making it a food to be consumed in moderation.
Variety in Options: For those mindful of salt, a Less Sodium version is available that contains the same core ingredients but with reduced salt levels.

The Six Core Ingredients of SPAM

Despite its infamous reputation as 'mystery meat,' the ingredients in SPAM are clearly listed and quite simple. The classic variety contains just six components, each serving a specific purpose in its flavor, texture, and preservation.

Pork with Ham: This is the primary component of SPAM, a mixture of ground pork shoulder and ham. Contrary to popular rumors, the meat is not a collection of undesirable scraps. Hormel Foods grinds quality cuts of meat and processes them to create the product's distinctive loaf.
Salt: Salt is one of the oldest and most effective preservatives. In SPAM, it not only enhances the flavor but also works with sodium nitrite to inhibit the growth of bacteria and extend shelf life. The high sodium content is a defining characteristic of SPAM's taste.
Water: Water is used to bind the meat mixture together and help create the familiar gelatinous texture. It ensures the final product is moist and has the right consistency.
Potato Starch: This ingredient acts as a binding agent to hold the meat and other components together, creating a solid block. It also helps retain moisture during the canning process. Potato starch was added to the recipe in the 1990s, updating the original formula.
Sugar: A small amount of sugar is included to balance the saltiness and round out the overall flavor profile of the meat.
Sodium Nitrite: This is a vital preservative used in cured meats like bacon, ham, and hot dogs. Its functions are twofold: it prevents the growth of harmful bacteria, most importantly Clostridium botulinum, and it gives SPAM its recognizable pink color.

The Role of Each Ingredient in Preservation and Flavor

The synergy of these ingredients is key to SPAM's longevity and taste. The salt and sodium nitrite work together to create a hostile environment for bacteria, while the canning and vacuum-sealing process provides an airtight, sterile environment. The addition of potato starch ensures that this preservation is achieved without sacrificing the product's texture and moisture. This robust preservation method is why an unopened can of SPAM has an indefinite shelf life when stored correctly.

How SPAM is Made

SPAM production is a conventional process that starts with the highest-quality cuts of meat, which are then combined with the other ingredients. The process follows these simple steps:

Grinding: The pork and ham are ground together.
Mixing: Salt, sugar, water, and potato starch are added to the ground meat and mixed thoroughly.
Canning: The meat mixture is filled into the iconic metal cans.
Vacuum-Sealing: Lids are applied and vacuum-sealed to remove air, creating a sterile environment.
Cooking: The sealed cans are cooked for several hours, a process that fully cooks the meat and kills any bacteria.
Cooling and Labeling: After cooling, the cans are labeled and packed for distribution.

Nutritional Considerations

SPAM is known for its high fat and sodium content, making it a treat rather than a daily staple for many. A typical 2-ounce (56-gram) serving provides a significant portion of the recommended daily sodium intake. However, it also offers a solid source of protein and some essential minerals like zinc, potassium, and iron. For those watching their sodium intake, Hormel offers a Less Sodium version. The nutritional profile, especially regarding fat and sodium, is a key consideration when incorporating SPAM into a diet.

Comparing SPAM Varieties

Hormel offers several varieties of SPAM, each with slightly different ingredients or nutritional profiles. A comparison of the classic and less sodium versions highlights the adjustments made for different consumer needs.


Feature	Classic SPAM	Less Sodium SPAM
Primary Ingredients	Pork with ham, salt, water, potato starch, sugar, sodium nitrite	Same, but with reduced salt
Sodium Content	Approximately 790mg per 2 oz serving (~34% DV)	Approximately 580mg per 2 oz serving (~25% DV)
Taste Profile	Distinctly salty, savory cured flavor	Noticeably less salty, allowing other flavors to come through
Best For	Traditional recipes, classic flavor	Sodium-conscious diets, balancing flavor in cooking

Conclusion

While its origins are rooted in using less-desired cuts of meat during the Great Depression, the ingredients in SPAM are straightforward and serve a clear purpose. Its recipe of pork with ham, salt, water, potato starch, sugar, and sodium nitrite is engineered for flavor, texture, and a long, stable shelf life. The preservatives, particularly salt and sodium nitrite, play a critical role in its preservation and distinctive pink hue. For modern consumers, SPAM remains a convenient and flavorful product, though its high sodium and fat content suggest it is best enjoyed in moderation. Whether enjoyed fried with eggs or incorporated into a musubi, understanding the simple components behind the iconic blue and yellow can demystifies this enduring pantry staple.

For more information on the processing and safety of cured meats, you can consult the official USDA Food Safety and Inspection Service website USDA FSIS.

Frequently Asked Questions

The main ingredients in classic SPAM are a mixture of pork and ham, combined with salt, water, potato starch, sugar, and sodium nitrite.

Yes, classic SPAM is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. It is considered safe for individuals with celiac disease.

Sodium nitrite is a preservative that inhibits the growth of harmful bacteria, especially Clostridium botulinum. It also helps create the distinct cured meat flavor and gives SPAM its pink color.

Aside from common preservatives, SPAM does not contain a long list of fillers. The ingredients are simple: meat, water, potato starch, and basic flavorings and preservatives.

The high salt content is key to both the flavor profile and the preservation of the meat. Salt works with other preservatives to extend the product's shelf life.

After opening, SPAM should be treated like other cooked meats. It should be refrigerated and consumed within 3 to 5 days for optimal safety and flavor.

The core ingredients are the same, but the Less Sodium version uses a reduced amount of salt to lower the overall sodium content while maintaining a similar flavor profile.

While created to utilize a specific cut of meat (pork shoulder) that was not popular at the time, SPAM is not made from 'scrapings' or 'useless bits.' Hormel Foods uses quality meat in its production.