It's a match made in chemical heaven ... the combination of two of the most delicious substances in the Universe. Behold, SPAM With Bacon!
Patrick Di Justo of Wired Science explains what exactly is in this magical concoction:
Bacon and SPAM stuff on the NeatoShop? Of course we do!
“The cured belly of a swine carcass,” says the USDA. “Mmmm, bacon,” says most of America. Large-scale curing is usually done by injecting a brine solution into the belly of a butchered swine. The brine contains sodium erythorbate, an antioxidant that’s chemically similar to vitamin C. But it’s not here to prevent scurvy; instead it boosts the conversion of the sodium nitrite in bacon into nitric oxide, which minimizes the production of carcinogens when the pork belly is fried up. The brining increases the meat’s weight by 12 percent, but a trip through a 128-degree smokehouse dries the bellies back to their original weight, ready to be combined with the pork and ham in this canned pigfest.