Khew, no additional salt is ever needed on Spam, it’s already too salty. I can’t recall what tempted me to pick up a package of three tins at Cosco once and opened one but only tasted a slice. It was so salty I was afraid I was going to die from osmotic shock. I gave the unopened two to a friend who volunteers at the food bank and nobody there wanted it either. I thought perhaps the clients of the food bank want to live a long life of poverty.

Footloose, Sister once scoured New York for fiore di Sicilia I understand…

Other salt combos:
– lemon rind + black pepper (on baked fish/sweet potatoes)
– heated salt + Chinese 5-spice (on cold pork/ham/SPAM/duck breast)
– dried chilli + garlic powder (on cold chicken)
– rosemary + garlic powder (on roasted potatoes/cold lamb)

Along the same lines, I discovered unwittingly that blending orange, almond and cinnamon flavourings in whatever I was baking gave off the effect of that elusive and expensive fiori di Sicilia flavouring. Towards the end of last year, a few weeks before the holidays when I was rounding up ingredients for my first attempt at home-baked panettone, I threw some cinnamon sticks, cloves and smashed nutmeg in a jar, added rind scrapings of an orange and filled it with rum, left it a few days. It yielded an intensely amazing essence of panettone.