we expect.
Let’s look at how Spam is made: The meat is ground and blended with seasonings and preservatives, packed into cans, sealed airtight, and then cooked inside the can. This sealed, heat-processed method is what makes Spam shelf-stable and safe for long-term storage on your kitchen shelves for years.
“So… What Are Those White Lumps?”
Now that we know the basic recipe, let’s solve the mystery of those pale spots. The white specks you see are almost certainly solidified pork fat. Occasionally, you may also notice tiny bits of
