Ha - I was drawing attention to the spam activities of the poster above me - but yes, as humiliating as it is to admit, I have enjoyed spam. Growing up in the 70's (and being a fussy eater as a kid), spam was on the menu more often than I'd like to think. To this day I like the Hawaiian "sushi" made with spam - musabi?.

with all those nitrates in the can, how long is that stuff rated to survive anyway?

btw - on backpacking trips my father used to bring a smoked pork shoulder - without any cooling, it would last close on a week and stay edible - sliced and fried it makes a tasty morning meat product

box-o-wine eh?