Do you have to ask why anyone would want to make spam at home from scratch? It was the sheer challenge, and the opportunity to make it as laborious as possible. And of course better than the original. This was pork shoulder finely chopped with about 20% fat, salt, instacure #1, herbs, a little sugar. Put into this jar early November last year. Then left in the fridge until today. You ask why? I wanted to see if it would slowly ferment at such low temperatures. I think it did. Smelled lovely when I opened it. Then resealed, cooked in a big stockpot of simmering water and left to cool. I think once cool the gelatinous broth you see here will solidify. Then I'll let it slurp out, slice it into rounds and fry them. Maybe serve on a bun. Though I am thinking onagiri would be really nice filled with a lump of homemade spam inside and furikake flakes. I have leftover rice. Yes, definitely.
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Still in the works.