>>46907
I found good quality luncheon meat tasty "raw", and it is breddy gud fried. Mid range are edible raw, and good fried. But the lowest quality is shit no matter what.
The old time stuff here was the mid range, the first good quality I ate was a Danish made one. Now in big market chains (liek lidl and stuff) one can find good quality luncheon meat, with high meat content up to 96%. I think I already wrote this in some of the food threads that those cans by weight cost as much as proper meat, like chicken breast fillet. Two reasons I see to pick these over real meat: shelf life, and if one wants that particular taste.