Spam is back! According to The Globe and Mail's Jon Sufrin, the tinned luncheon meat is making a culinary comeback and popping up in Canadian restaurants like Montreal's very own Joe Beef. "Joe Beef uses Spam either straight from the can or made in-house from salted and compressed duck hearts. As a recent special, fried slices of Spam were slathered with caviar and served with sunny-side-up duck eggs. For [Dave] McMillan, Spam is full of creative potential... He sees it as a versatile cured meat, one that could just as easily go with lobster as it could on a baguette with mustard." [The Globe and Mail]
by Joanna Fox
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