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Wherever American troops have been stationed, they have brought Spam and Pork Luncheon Meat with them - its high protein and fat content, and shelf life of at least 5 years, has always made it a very practical addition to ration packs.In Vietnam, one of the countries with the most vibrant cuisines in the world, slices of Spam wrapped in banana leaves sit in the middle of the table at many local restaurants.

There are 1.5 million people living in Okinawa, and they consume 3500 tons of Tulip Pork Luncheon Meat per year - and they also eat Spam on top of that.Back to frontpage Overview of Live Sex (Cam-show) (Web-Cam, Sex-Shows). A cultural icon worthy of ridicule by Monty Python in the 60s, and the moniker given to one of the biggest pests of the information age, this brand of humble meat-in-a-tin was the renowned - if rarely proudly eaten - household name when I was growing up in England in the 80s.Most people, Danes in particular, are happy to devour frankfurters like they are going out of fashion, and yet grimace at the idea of a product like Pork Luncheon Meat.“We also make sausages here, and at our other factories,” explains Stig. While shooting the still lifes of the tins in my studio, I began to psych myself up. As I waffle about sense of adventure and journalistic integrity, I can feel my determination slipping. It is sitting there now, waiting to be turned into a delicious appetizer to this evening’s meal. They have very kindly given me access to their facilities, and I thank them for that.“They are made in basically the same way as Pork Luncheon Meat, the only difference is that one goes into a skin and ends up as a sausage, the other one goes into a can.”What I saw at the factory in Vejle, while perhaps being slightly unappetizing due to the sheer scale of the endeavor, was very simple and clean. I’ve been to the slaughterhouse where the pigs are slaughtered and butchered, and then I have been to the factory where the meat is turned into this product. Dealing with the controversial subject of meat production, I am also painfully aware of the very valid discussion about whether the world should be eating as much meat is it does (it shouldn’t), and how the pigs that end up in Pork Luncheon Meat have lived their lives.We are not shy or embarrassed about what we do - actually it is the opposite, we are proud of these facilities and our products.