cooking and canning process. This gelatin is derived from the collagen in the pork and ham mixture used to make Spam. When the meat is cooked, the collagen breaks down and dissolves into the liquid. As the can cools and is stored, this liquid gelatinizes, forming the clear jelly you see.
Unlike the meat jelly you might find in a homemade stew or broth, the jelly in Spam is typically clear and odorless. It’s a normal part of the product and contributes to the overall flavor and texture of the
