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4
servingsEasy
50 min
Shelf-stable canned meats, such as Spam, Vienna sausages, and corned beef, have long been part of island cuisines, particularly in Puerto Rico, Hawai‘i, Guam, and the Philippines—places colonized by the United States. That’s due in part to US trade policies and because of the ingredients’ capacity to withstand storms. Countless variations on these recipes have emerged, a marker of islanders’ resilience and creativity. And while canned meats are high in both fat and salt, this also makes the
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