|
|
|
|
 | |  |
| Hi, I'm Edward Norton. I'm dressed as a pig to help explain the concept of SPAM farming. Did you know that the name SPAM comes from a combination of the words "spiced" and "ham?" | |
 | |  |
|
 |
| | |
| Anyway, here at our production facility in Bug Tuggle, Tennessee, each pig ranges freely in the lush, grassy valleys. In addition, each pig receives daily "vitamin" shots to ensure proper growth. | |
| | |
|
|
|
|
|
|
|
| | |
| Once the pigs have reached the proper height/weight ratio, they are escorted to an air-conditioned "resting" facility where their meat is processed and graded. | |
| | |
|
|
| | |
| Once graded, only the best cuts of meat are sold to nationwide distributors for further processing into various high-quality pork products. | |
| | |
|
|
|
|
|
|
|
| | |
| Everything else goes into "The Masher." Hooves, snouts, bone fragments--you name it! Once these leftovers are suitably mashed, tasty spices are added and mashed some more. Yum. | |
| | |
|
|
| | |
| Then, the still raw amalgam is pressed between rollers and the large "meatsheets" pass through industrial ovens before being sliced up, slathered with slimy "meat jelly," and stuffed into SPAM cans. | |
| | |
|
|
|
