Canned spam is made of a combination of meats which include ham and pork shoulder as well as water, salt, sugar, potato starch and even sodium nitrite.
The ingredients for canned spam are ground together and then cooled, mixed to remove air and then it's vacuum sealed and cooked in the can.
The potato starch used in making canned spam helps to bind the mixture and retain moisture.
And the sodium nitrite used in canned spam, acts as a preservative and provides the pink color of the canned spam.
The canned spam is fully cooked and can be eaten straight from the can.
The primary meat ingredients in canned spam is pork shoulder and salt is added for flavor and preservation, water is added to provide moisture and aid in mixing.
Potato starch also helps bind the meat and retain moisture and sugar is added for flavor.
The sodium nitrite in canned spam is a preservative which prevents bacteria from growing and ensures that the canned spam has a long shelf life and also contributes to the spams meat pink color.
To make canned spam, fresh pork shoulder and ham is cut, ground and then mixed in with other ingredients.
The mixture is then cooled and placed into a vacuum mixer to remove air and further cool the batch and the meat mixture is then funneled into cans and vacuum sealed.
The sealed cans are then cooked in a large hydrostatic cooker to sterilize the product and ensure it's safety and shelf stability and after cooking the cans of spam are cooked, labeled and prepared for shipping.