I’ve been eating Spam my entire life - one of my most comforting meals is two slices of fried Spam, rice, and creamed corn - but we switched to the low sodium variety years ago, and now the regular Spam tastes way WAY too salty. I’d cram one of those Spam dogs down my pie hole in a New York Minute, though, and probably want another one for dessert.
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Even the Spam Lite and Low Sodium are not that low, though they are lower than regular Spam.
570mg of sodium in each.
Regular Spam has a bit more sodium at 790mg.
Stop harshing my mellow!
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I’d smother myself in raw onions, if I could, but I will now admit, I’ve never had Spam ….
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TBH I don’t think you’re missing out. Just imagine the saltiest bologna you possibly could.
That’s all 
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Visual: that alone it looks disgusting to me. Hope there’s never an occasion where I’m forced to eat it.
Do you also avoid bologna or mortadella or other processed deli meats?
You say that like it is a bad thing.
Spam is all the wrong parts of a pig,
but it has a charm all its own.
If it is mixed with other foods.
I am not a fan of fried slices of it all by themselves.
I aim to shock and awe. 
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The only time I’ve ever had spam has been in musubi.
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I wasn’t the one who called spam disgusting — just that I find it too salty to be enjoyable.
In fact, Ima YUUUUGE fan of industrial/ non-fancy mortadella bc I grew up with it…… there’s that pesky nostalgia thing again 
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I love Italian mortadella with pistachios; to me, it doesn’t look disgusting, gelatinous like Spam. Since learning it’s unhealthy (along with salami, pepperoni, prosciutto, ham, BACON) I’ve avoided buying it.
Now you have me traveling down another rabbit hole. Industrial mortadella? I want to try that!!
And I agree on the nostalgia thing. I have often heard people get into heated disputes about what type of pizza is best. My response is always the same. Most of us love the pizza we grew up with.
Oddly enough, my comment never solves the argument over what the best pizza type is.
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Life’s too short for me to forego any & all salumi or other “unhealthy” foods — moderation is key, of course.
That said, I don’t eat a lot of cured meats on a regular basis, e.g. charcuterie boards are not something I’d ever order for myself at a restaurant), so I enjoy good quality salumi when I’m in the rare mood for them.
The mortadella I am referring to is far removed from quality Italian mortadella (no fat eyes, for one), but I L-O-V-E it and have it in the fridge for the entire time we’re in Berlin. Same with teewurst, a fatty, highly processed, spreadable smoky pork product (presumably artificial smoke flavor)
Bacon I eat far more often than any of the other meats you mentioned — maybe once/week or every other week, either for breakfast or as a cooking ingredient.
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Easy: the best pizza type is the one you enjoy and (ideally) have readily available
Pistazienmortadella:
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30€ per kilo is not bad. That looks fun, i would definitely give that a try both as a snack w cheese or with other meats as a sandwich.
On the pizza front, i like Neapolitan, Chicago deep dish and New York type thin crust, as well as Roman and Sicilian, so i am flexible.
I grew up with an atypical type of thin crust pizza that has won statewide competitions fairly frequently here in Montana. So Eugene’s Pizza will always be my favorite so i am in no position to criticize others for thinking their pizza type is the best. Eugene’s has been in business since 1962 in the same Google type building with 20 foot high interior ceilings that allow the veteran pizza prep people to toss the dough 18 feet in the air. So you get a show with dinner. 
I can not find a good picture of the tossing but here you can see a small getting tossed while Sam, one of the owners, prepping a pizza on the right.
I throw a slice (or two) on a breakfast roll with a shmear of cream cheese and call it a day 
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I must have read too quickly: surely I’m not going to be the first in this thread to point out that eating an uncooked hot dog is literally rawdogging a hot dog.
Both my brother and my brother-in-law loved raw hot dogs when they were kids. Depending on the brand, it’s not hugely different from bologna-- definitely true in my brother’s case since he likes Oscar Mayer for both.
(I prefer my bologna pan-fried, so I guess at least I’m consistent.)
I’m a ketchup on hot dogs person, and for the last couple years one of my favorite hot dog condiments has been dill pickle mustard: Trader Joe’s makes one, but there are several brands (including French’s now, I think). Usually I make two hot dogs (always natural casing, always) with a slightly different combination of condiments. Maybe chile crisp on one, or one loaded and the other with just ketchup. Sometimes cheese, especially if I’ve made pimento cheese.
As a teenager I was very into a Hormel hot dog I’m blanking on the name of … it went one step further than those Oscar Mayer cheese dogs, it was basically a hollowed out hot dog filled with Hormel chili. Just reporting, not defending. I was putting butter on French fries at the time too, teens are weirdos.
(I like Spam if there’s something to dilute the saltiness, like in fried rice.)
I’m usually a basic bish when it comes to hot dogs (although I prefer them HOT — there’s a reason for their name, no?): ketchup, mustard, raw onion & I’m happy, but I greatly enjoyed a Danish dog from a cart at the train station in Købnhavn a few years ago. It had all kinds of fun stuff on it — fried onions, pickles, maybe cheese, too? 
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Oh definitely hot for me - 6 or 7 on that graphic upthread. For a while I wrapped them in bacon and put them in the oven – the bacon would get crispy around the same time the hot dog split, so perfect doneness for both. These days, that’s a step too far salt-wise. (In theory I guess I could eat one bacon dog instead of two hot dogs…)
Fried onions, pickles, and cheese sounds amazing! And could be good on a burger too.
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