Bless me, James Beard, for I have sinned... it's been quite some time since my last culinary confession.
On a trip to the woods, I ate... Spam. You see, not having access to nearby markets, and having a small propane-powered fridge, one has to use one's limited refrigeration capability wisely. Therefore, canned or "potted" meat is not a bad thing to take to the cabin.
Of course, Spam is pretty much a salty, oleaginous lump of pink stuff, with a texture not far off from slighty solidified pink goo. It can, however, be edible, even tasty, in the hands of a master Spammer. The key to Spam cookery is to cut the stuff wafer thin, and to fry it until it is golden-brown and crispy. I imagine the stuff could be used to make passable faux lardons, although a salad containing Spam as an ingredient seems to be a crime against both cuisine and nature.