The Ham Market

Ham is the cured or cooked preparation of the pork leg or shoulder. The ham market is a component of the charcuterie industry. it should be noted that this study concerns exclusively pork ham, and therefore excludes "poultry ham".

In Spain, there are two specific types of ham: white ham, made from white (pink) pigs, and Iberian ham, made from Iberian pigs. While the former is not specific to Spain, the latter, Iberian ham, reflects the unique history, know-how and flavors of Spanish culture. Iberian ham is thus characterized as a luxury product with high added value, exported worldwide.

The market continues to expand. At national level, salesare set to rise by 9.73% between 2019 and 2023, despite the covid 19 pandemic. When we focus on the Iberian ham segment, the increase is even greater, with sales up 22.50%, thanks in particular to new international outlets.

This steady growth translates into annual increases, with projected values of $36.54 billion in 2025, $38.15 billion in 2026, and $45.32 billion in 2030. This dynamic is driven by several factors: growing demand in emerging markets, constant innovation in charcuterie products, and a growing preference for premium products in developed countries.

Global ham market forecasts

World, 2024-2032, $ billion

Source: Market Data Forecast

Between 2019 and 2023, ham sales in Spain's domestic channel grew overall, from 1939.77 million euros in 2019 to 2128.49 million euros in 2023, an increase of 9.73%. this trend was marked by significant variations by segment.

• cooked hams and pallets: this segment showed steady growth, rising from 490.90 million euros in 2019 to 566.89 million euros in 2023, an increase of 15.48% over the period. after a slight decline in 2021(-5.67% on 2020), sales rebounded to reach their highest level in 2023(+10.08% on 2022).

• classic cured ham and pallet: this segment has seen fluctuating trends. after peaking in 2020 at 1,050.90 million euros(+7.04% on 2019), it fell in 2021(-5.71%) to 936.74 million euros, before recovering in 2023 to 989.38 million euros(+5.62% on 2022).

• iberian ham and palette: this segment has seen the strongest growth. In 2023, sales amounted to 572.23 million euros, compared with 467.07 million euros in 2019, an increase of 22.50%. despite a slight decline in 2022(-10.04% vs. 2021), the segment reached a new peak in 2023(+12.18% vs. 2022).

These figures show that, although there have been fluctuations over the period, the Spanish ham sector continues to grow thanks to sustained demand for its various segments, in particular Iberian ham and shoulder, which stands out as the product with the highest added value.

Ham sector sales

Ham consumption in the HORECA channel

Spain, 2019-2023, million kg

Source : MAPAAA

Fresh ham:

Between 2019 and 2023, Spanish foreign trade in hams, shoulders and bone-in cuts, fresh or chilled, showed a marked change, both in terms of exports and the trade balance. Exports almost doubled over the period, rising from $470.13 million in 2019 to $713.96 million in 2023, an increase of +51.8%. This dynamic illustrates the strong development of international demand for these emblematic products.

Imports, though modest, have fallen steadily, from -$40.21 million in 2019 to -$27.12 million in 2023, recording a -32.5% decline. This trend reflects a reduction in import requirements, probably due to growing self-sufficiency and the competitiveness of local producers.

The trade balance, meanwhile, showed impressive progress, increasing by +59.8% between 2019($429.92 million) and 2023($686.84 million). This improvement was particularly notable between 2022 and 2023, with an increase of +68.9%, underlining a recent acceleration in the surplus balance.

This data highlights the strength of the Spanish ham and shoulder industry on the world market, driven by strong export growth and effective import control. This reflects increased competitiveness and growing international recognition for the quality of Spanish products.

Foreign trade of "Hams, shoulders and cuts thereof, bone-in, fresh or chilled."

Spain and the world, 2019-2023, $ million

Source : UN comtrade

Other notable destinations included Portugal(4.26%) and Romania(4.26%), as well as Slovakia(3.92%) and Poland(3.82%), testifying to the strong appeal of these products throughout Eastern Europe. Market shares in Hungary(1.77%), Croatia(1.58%) and Greece(1.57%) were more modest, but illustrated the diversity of Spanish exports in the region.

Finally, the rest of the world accounted for 5.41% of exports, testifying to an international openness beyond the European continent. These data highlight the dominance of European markets in Spanish processed meat exports, with a strong concentration on neighboring markets such as Italy and France, while also revealing opportunities to strengthen trade with other regions.

Spanish exports of "Hams, shoulders and cuts thereof, bone-in, fresh or chilled."

Spain and the World, 2023, M

Source : UN comtrade

Portugal(13.96%) and Romania(5.96%) also contributed significantly to imports, reflecting active trade with these neighboring and Eastern European countries. Slovakia, with 3.84%, rounded out the main partners, while the rest of the world accounted for 6.75%, highlighting limited but diversified trade beyond Europe.

Spanish imports of "Hams, shoulders and cuts thereof, bone-in, fresh or chilled."

Spain and the world, 2023, %

Source : UN comtrade

Hams, shoulders and cuts thereof, bone-in, frozen :

Between 2019 and 2023, Spain's foreign trade in frozen bone-in hams, shoulders and cuts fluctuated significantly, reflecting global market dynamics and changes in demand. Exports peaked in 2021 at $691.37 million, almost doubling compared with 2019($318.47 million), before gradually declining to $281.90 million in 2023, down -59.2% on the 2021 peak.

Imports, though marginal, have fluctuated slightly over the years. They have varied between -$14.99 million in 2019 and -$12.83 million in 2023, with a low point of -$11.43 million in 2022, testifying to Spain's low dependence on imports for this type of product.

The trade balance, largely in surplus, has followed the same trend as exports. After peaking in 2021 at $675.92 million, it fell to $269.07 million in 2023, down -60.2% on its peak. This decrease reflects the contraction in exports, although Spain remains a major net exporter in this segment.

Evolution of foreign trade in "hams, shoulders and cuts thereof, bone-in, frozen."

Spain and the world, 2019-2023, $ million

Source : UN comtrade

Destination of Spanish exports of frozen bone-in hams, shoulders and cuts thereof.

Spain and the world, 2023, %

Source: UN comtrade

Other notable suppliers included Hungary(12.09%) and Belgium(11.43%), reinforcing the role of Central and Western European countries. The Netherlands and Portugal contributed more modestly, with 4.87% and 4.49% respectively, whileItaly accounted for 3.15%, reflecting a more limited share in Spanish imports.

Europe outside the European Union accounted for 2.83% of imports, reflecting reduced flows with non-EU countries. Finally, the rest of the world accounted for 5.97%, indicating a limited but significant diversification towards partners outside the European continent.

Origins of Spanish imports of frozen bone-in hams, shoulders and cuts thereof.

Spain and the world, 2023, %

Source: UN comtrade

Canned ham :

Between 2019 and 2023, Spanish foreign trade in prepared or preserved hams and ham cuts (including cooked, smoked or canned) showed significant variations. Exports rose steadily over the period, from $22.683 million in 2019 to $36.247 million in 2023, representing growth of +59.9%. This increase reflects growing international demand for quality Spanish products.

On the other hand, imports have also risen, from -$21.812 million in 2019 to -$33.798 million in 2023, an increase of +55.0%. This increase in imports indicates an opening up of the Spanish market to processed products from other countries.

The trade balance, although positive in three of the five years, has shown considerable volatility. In 2019, it stood at $0.871 million, before turning into a deficit in 2020 at -$6.438 million due to a sharp rise in imports. In 2021, it returned to surplus at $4.654 million, before falling back to $1.872 million in 2022, finally reaching $2.449 million in 2023, an increase of +30.8% on 2022.

Foreign trade in "Hams and cuts thereof, prepared or preserved (including cooked, smoked or preserved)."

Spain and the World, 2019-2023, $ million

Source : UN comtrade

Germany came third with 15.88%, confirming the importance of the European market for Spanish exporters. Outside Europe, more specific markets such as Cuba(9.56%) and Lebanon(3.93%) also showed notable demand, reflecting the appeal of Spanish products in more remote regions.

Among other destinations, Andorra(3.97%),Italy(3.12%), the USA(2.88%) and the UK(2.55%) accounted for smaller but significant shares, reflecting a diversification of exports. Romania and the rest of the world contributed 2.15% and 13.44% respectively, underlining the interest in canned ham in smaller or emerging markets.

Destinations of Spanish canned ham exports

Spain and lde

Source: UN comtrade

France contributed 6.95%, while the Netherlands(5.75%) and Denmark(5.04%) had smaller but still significant shares. The rest of the world, with just 0.94%, played a marginal role in imports, demonstrating Spain's low dependence on non-European suppliers for this type of product.

These data illustrate the strong predominance of intra-European trade in Spanish imports of canned ham, with a marked concentration on a few main partners, notably Italy, Ireland and Germany.

Breakdown of Spanish canned ham imports

Spain, 2023, % of total

Source: UN comtrade

Cured and smoked ham:

Between 2019 and 2023, Spanish foreign trade in pork meats, salted or in brine (including hams and shoulders) showed a notable increase in exports, although imports remained relatively modest. Exports rose by 26.5% over the period, from $143.191 million in 2019 to $181.213 million in 2023. This increase reflects growing international demand for these traditional Spanish products.

Imports, meanwhile, remained low and stable, varying between -$13.879 million in 2019 and -$11.172 million in 2023. This low dependence on imports underlines Spain's ability to produce cured or brined pork locally to meet domestic and international demand.

The trade balance thus maintained a significant surplus throughout the period, peaking in 2021 at $169.11 million, before stabilizing at around $170.04 million in 2023, up 31.5% on 2019. This commercial performance reflects the competitiveness of Spanish producers on the world market.

Foreign trade in "Pork meat, salted or in brine (including hams and shoulders)."

Spain and the World, 2019-203, $ million

Source : UN comtrade

Italy(12.85%) and France(12.48%) were also important destinations, reflecting geographical proximity and close trade with these two European neighbors.Germany, with 6.26%, rounded out the top 5 major markets.

Outside Europe, the United States(5.19%) and Mexico(3.90%) stood out as significant markets in America, illustrating the appeal of Spanish products in this region. The Netherlands(2.56%) andUkraine(2.55%) made more modest but significant contributions, while Belgium(2.39%) and Japan(2.33%) consolidated their positions in Spanish exports.

The rest of the world, accounting for 19.53%, testifies to the diversification of destinations, with flows to emerging markets and those less traditional for Spanish products. These figures reflect the competitiveness of Spanish pork meats on the world market, underpinned by strong European demand and constant expansion into Asian and American markets.

Spanish export destinations for "Pork meats, salted or in brine (including hams and shoulders)"

Spain and the world, 2023, %

Source: UN comtrade

Imports fromEurope outside the European Union accounted for 11.49%, a significant percentage that illustrates the diversification of trade beyond EU borders. Portugal(11.25%) and France(9.85%) also played an important role, consolidating their positions among Spain's main trading partners.

Among other suppliers, Denmark(7.54%), the Netherlands(6.79%) and Poland(5.12%) made notable contributions, albeit in smaller proportions. The rest of the world, with 3.36%, played a marginal role, demonstrating a low dependence on non-European imports.

These data highlight a clear concentration of imports on European markets, with a strong dependence on Germany and Italy, while demonstrating a limited openness to world trade for this type of product.

Origins of Spanish imports of cured ham etc...

Spain, 2023, %

Source : UN comtrade

The two best hams of 2024 were recently crowned in the Prix Alimentos de España awards. In the jamón serrano category (or other recognized quality figures), the prize went to "Jamones Perfecto" de la Denominación de Origen Protegida (DOP) Jamón de Teruel. This ham was praised for its homogeneous, balanced mass, with a cut showing intense, brilliant red magro and uniform marbling. Its pinkish-white grace and characteristic smell of cured and aged ham were also highlighted, underlining its balanced taste.

In the jamón ibérico de bellota category, the award went to "Juan Manuel Gran Selección 2020" from the Guijuelo DOP. This ham was rewarded for its elongated piece with fine caña, homogeneous mass and intense cherry-red magro with uniform marbling. The brilliant pinkish-white grace and smell of aged jamón ibérico also impressed the jury, who particularly appreciated its slightly salty, mild taste with intense notes of aging.

The two winners were chosen from 60 samples, 25 in the serrano category and 35 in the ibérico category. This distinction confirms the excellence and quality of the hams produced in these regions, further boosting their international renown.

Source :[Cárnica]

Value breakdown of the processed meat market

Spain, 2023, % of total

Source : MAPA

Volume breakdown of ham segments within the Spanish processed meat market

Spain, 2023, % of total

Source: MAPA

In terms of consumption per head of ham in Spain, between 2022 and 2023, subtle variations were observed according to ham type. Consumption of cooked hams and shoulders fell slightly, from 1.15 kg/head in 2022 to 1.13 kg/head in 2023, reflecting a slight contraction in this segment, possibly due to a reduction in the number of hams consumed.contraction in this segment, possibly due to market saturation or a shift in preferences towards other categories.

Similarly, consumption of normal dry-cured ham and shoulders has fallen from 1.42 kg/head in 2022 to 1.35 kg/head in 2023(-4.9%). This decline could be explained by an increased search for premium products or a diversification of eating habits.

By contrast, consumption of Iberian ham and shoulders, a symbol of quality and prestige, has risen moderately, from 0.41 kg/head in 2022 to 0.43 kg/head in 2023(+4.9%). This increase confirms consumers' growing attraction to top-of-the-range products, despite their generally higher cost.

Domestic consumption per head of ham

Spain, 2022-2023, kg/head

Source: MAPA

Processed meat consumption by household situation

Spain, 2023, %, kg/head

Source: MAPA

Processed meat consumption by income level

Spain, 2023, %, kg/head

Source : MAPA

Processed meat consumption by age group

Spain, 2023, %, kg/head

source : MAPA

HORECA processed meat market segmentation

Spain, 2023, % of total

Source: MAPA

Extra-domestic ham consumption per head

Spain, 2022-2023, kg/head

Source: MAPA

Consumption of processed meat outside the home, by age group

Spain, 2023, % of population, % of consumption, kg/head

Source : MAPA

Consumption of processed meat outside the home as a function of income

Spain, 2023, % of population, % of consumption, kg/head

Source : MAPA

In contrast, men, who made up 49.6% of the population, accounted for 47.6% of total consumption, with an average per capita consumption of 0.80 kg. Although slightly lower than that of women, their consumption remains significant, confirming their significant role in this market.

Extra-domestic consumption of processed meat by gender

Spain, 2023, % (in %)

Source : MAPA

Breakdown of extra-domestic processed meat consumption by region

Spain, 2023, % population, % consumption, kg/head

Source: MAPA

In 2023, extra-domestic consumption of processed meat in Spain also showed an interesting distribution according to the size of conurbations, reflecting specific dynamics linked to urban and rural lifestyles.

Large conurbations with populations of 200,000 to 500,000 showed the highest average per capita consumption, reaching 0.94 kg, reflecting a marked habit of eating out. These cities, which account for 12.7% of the population, contributed 14.2% of total consumption, demonstrating the significant dynamism of the HORECA sector in these urban areas.

Agglomerations with 100,000 to 200,000 inhabitants followed with an average per capita consumption of 0.92 kg, slightly exceeding their demographic share(10.3% of the population, 11.3% of consumption). These areas seem to maintain a balance between population density and foodservice attractiveness.

On the other hand, in very large cities of over 500,000 inhabitants, although the population share is significant(17.3%), average per capita consumption is slightly lower, at 0.79 kg, and their contribution to total consumption(16.5%) is below their demographic weight. This could be explained by more varied access to food alternatives or a diversification of consumption patterns.

Medium-sized towns and cities(30,000 to 100,000 inhabitants) account for a significant proportion of the population(20.3%) and make an identical contribution to total consumption(20.3%), with an average of 0.83 kg per head, reflecting consumption in line with their demographic weight.

Finally, small towns and villages(fewer than 10,000 inhabitants) show lower average consumption per head, at 0.63 kg for municipalities with fewer than 2,000 inhabitants, and 0.65 kg for those with 2,000 to 5,000 inhabitants. These areas, representing 6.0% and 6.9% of the population respectively, make a modest contribution to total consumption(3.5% and 6.3%). These figures show a lesser reliance on meals away from home, consistent with more rural lifestyles.

These data underline the importance of urban areas, particularly medium-sized towns, in the market for processed meat consumed away from home, while also highlighting more modest consumption habits in smaller towns. Players in the HORECA sector can use this information to fine-tune their strategy according to the density and behavior of local populations.

Extra-domestic consumption of processed meat according to size of conurbation

Spain, 2023, % of population, % of consumption, kg/head

Source : MAPA

The following section highlights Spanish cooking and eating habits

Cooking frequency of Spaniards

Spain, 2023, % of total

Source: OkSalud

Determining criteria for the preparation of a dish

Spain, 2023, %

Source: OkSalud

Spaniards' preferred cooking techniques

Spain, 2023, % of total

Source: OkSalud

In 2023, fresh food consumption accounts for 37.6% of total food consumption in Spain, while the remaining 62.4% is accounted for by other types of food, such as processed, preserved or frozen products. This breakdown shows a preference for non-fresh foods, although fresh products continue to occupy a significant share of overall food consumption in Spain.

Share of fresh food consumption in total food consumption

Spain, 2023, % (in %)

Source: Informe del consumo alimentario 2023

In 2023, the importance of healthy food varied considerably across Europe, with higher levels of concern in some countries. In Spain, 86% of the population attached great importance to eating healthily, followed closely byItaly with 80%. In the UK, 69% of the population were concerned, while in France it was 56%. In Russia, 50% of people were concerned about healthy eating, and in Germany the proportion was lower, at 42%. These figures show a significant difference in the importance attached to healthy eating across Europe.

The importance of healthy food in Europe

Europe, 2023, %, %, %, %, %, %, %, %, %, %, %, %

Source : 20minutos

Local food is healthier

Spain, 2023, %, Spain, 2023, %, Spain, %, Spain, 2023, %, Spain

Source : 20Minutos

Spanish diets

Spain, 2023, % of total

Source: Union vegetariana

Gender distribution of vegetarians and vegans

Spain, 2023, % (in %)

Source: Unión Vegetariana

What people know about ham

Do you consider Iberian ham to be emblematic of Spanish culture?

Spain, 2024, %

Source: Cárnica comunicación

Spaniards' knowledge of Iberian ham

Spain, 2024, % of total

Source: Consumidora

Know that Iberian ham is aged for at least 20 months

Spain, 2024, %

Source : Consumidora

Know the difference between Serrano and Iberian ham

Spain, 2024, % (%)

Source: Consumidora

Finally, only 23% of Spaniards claimed to know about the Montanera, the period during which Iberian pigs feed on acorns in the dehesas, while 77% were unaware of this key concept linked to the production of quality Iberian ham.

Knowledge of Montanera

Spain 2024, % of sales

Source: Consumidora

Spaniards who ate Iberian ham in 2023

Spain, 2023, % of population

Source: Cárnica

Iberian ham consumption habits

Spain, 2024, % of total

Source: Consumidora

Preferred ham purchase formats

Spain, 2024, % of total

Source: Consumidora

Taste as the main purchasing criterion

Europe, 2024, % (in %)

Source: Cárnica

In 2024, perceptions of ham-related animal welfare varied considerably across Europe. In France, only 17% of respondents associated ham with animal welfare practices, while in Germany and Spain, this perception was significantly higher, reaching 36% in both countries. This shows, except in France, the importance of meeting these criteria in order to match this new demand trend.

Perception of animal welfare in relation to ham

Europe, 2024, % (in %)

Source: Cárnica

In 2024, the main barriers to buying Iberian ham varied from one European country to another. In France, 45% of consumers identified availability as a major barrier, while in Germany the proportion was lower, at 26%. Price was a significant barrier for 93% of respondents, with Spaniards highlighting this criterion as the main barrier, unlike other countries.

Main barriers to purchase

Europe, 2024, % of total

Source : Cárnica

Germans, French and cured ham

Europe, 2024, % of total

Source: Cárnica

Iberian ham, the emblem of Spanish gastronomy, is experiencing unprecedented international expansion, driven by an ambitious promotional strategy and growing consumer appeal for these premium products. Its exceptional quality, artisanal production process and unique flavours make it the product of choice on world markets. Thanks to targeted campaigns and strategic collaborations, Iberian ham and Serrano are gradually establishing themselves as essential gastronomic references in many countries, reinforcing their image as symbols of Spanish culinary excellence.

• Mexico:
  The Mexican market has established itself as one of the main outlets for Serrano ham outside Europe, with a 15% increase in imports by 2024, reaching 2,500 tons. Promotional campaigns, collaborations with local chefs and improved distribution in major chains have helped to meet Mexican consumers' growing interest in this gourmet product. Despite the challenge of high prices, Mexico offers significant growth potential for Serrano ham, consolidating its place in local gastronomy.

• Netherlands:
  In the Netherlands, Serrano ham continues to grow in popularity, withexports set to increase by 12.71% in 2024. Targeted initiatives, such as training courses for professionals and partnerships with local media, have raised its profile. CJSE has succeeded in positioning this quality product as a gastronomic benchmark, responding to Dutch consumers' growing interest in premium foods.

• China:
  Since 2018, China has become a key market for Iberian ham, with a 104% growth in exports over five years (to 2023). ASICI's awareness campaigns have reached 700 million consumers, incorporating training for professionals and culinary events. This market, often perceived as prestigious and sophisticated, represents a strategic opportunity for the Iberian sector, with solid growth prospects.

• United Kingdom:
  With 1,685.76 tons exported in 2023, theUK represents a strategic opportunity for Serrano ham. Widespread availability in all the major supermarket chains reflects a marked interest on the part of British consumers. Promotional efforts, notably at events such as The International Food & Drink Event, have strengthened the awareness and reputation of this flagship product of Spanish gastronomy.

• Germany:
  Germany is one of the main European markets for Iberian ham. In 2024, educational initiatives such as support for the "Koch des Jahres" competition raised the profile of this gourmet product. ASICI's targeted campaigns helped boost the presence of Iberian ham in gastronomy schools, restaurants, and culinary events, consolidating its place among Germany's benchmark gastronomic products.

Conclusion:

Iberian ham, a true luxury product, stands out for its exceptional quality, its artisanal production process and its unique character, all of which give it high added value. Thanks to targeted, ambitious promotional strategies, it is gradually establishing itself as a benchmark on international markets. Buoyed by growing demand for premium products, Iberian ham is set for a flourishing future, consolidating its role as a symbol of Spanish gastronomic excellence on the international stage.

Sources : Cárnica : Mexico, Alemania, Reino Unido, Países Bajos, China

ham-making, a natural, artisanal process:

Ham-making is a meticulous and complex process, based on traditional skills handed down from generation to generation. It combines tradition, natural conditions and modern techniques to produce a product of excellence. Here are the detailed steps in the ham-making process, as practiced by renowned producers such as Nevadensis.

1. Raw material selection

• Inspection and selection of pieces: Each piece of meat is rigorously inspected to guarantee optimum quality right from the start.

• Rejection of non-conforming parts: Any part that fails to meet quality standards is returned to the supplier.

• Food safety guarantee: The parts selected are chosen according to rigorous criteria to meet sanitary requirements.

2. Traceability and initial inspection

• Certificate creation: Each piece is registered with a unique certificate that tracks its entire production cycle, like a ham "DNI".

• Quality analysis: pH and temperature measurements to ensure that meat meets stability and maturation requirements.

3. Curing

• Exclusive use of sea salt: Salting with natural sea salt promotes dehydration and prevents the development of pathogenic micro-organisms.

• Even distribution: The salt is applied evenly to the piece, contributing to preservation while intensifying the ham's aromas and flavors.

4. Washing

• removal of excess salt: After the curing period, the pieces are washed with jets of cold water to remove any residual salt on the surface.

5. Post-salting

• Even salinity distribution: During this phase, salinity is stabilized throughout the room. Temperature and humidity are controlled to ensure balanced dehydration.

6. Drying and curing

• Natural conditions: Hams are hung in natural drying rooms, where clean, fresh air plays a key role.

• Duration: This stage can last between 3 and 6 months, depending on the size of the piece and climatic conditions.

• Transformation of fat: The fat infiltrates the muscle fibers, enriching the flavors and developing the characteristic aromas of the ham.

7. Ripening

• Extended curing: Pieces are transferred to temperature- and humidity-controlled cellars for further maturing.

• Flavor development: Natural enzymatic reactions create complex, subtle flavors. This stage lasts between 14 and 36 months for Iberian hams.

8. Application of manteca

• Piece protection: A layer of fat (manteca) is applied to prevent drying out and protect the pieces during the final phase.

• Filling cracks: Manteca fills invisible cracks to maintain product integrity.

9. Final quality control

• Artisan inspection: Master jamoneros (ham makers) assess the condition of the pieces, checking texture, flavor and appearance.

• Certification: Labels such as DOP or IGP are affixed to guarantee product origin and quality.

Source :[Nevadensis]

Between 2017 and 2023, ham production in Spain showed interesting variations, both for dry and cooked hams and shoulders.

For dry-cured hams and shoulders, production rose slightly from 299,000 tons in 2017 to 308,000 tons in 2022(+3.0%). However, in 2023, a slight decline was recorded, with production of 300,000 tonnes(-2.6% compared to 2022).

By contrast, production of cooked ham and shoulder has followed a more marked trajectory, although it fell slightly between 2017 and 2019, from 178,200 tonnes to 170,000 tonnes(-4.6%). Since 2020, production has gradually increased, reaching 182,225 tonnes in 2023(+7.2% on 2020). This marks a recovery and continued growth in recent years.

Ham production in Spain 2

Spain, 2017-2023, thousands of tons

Anice

Evolution of the number of companies dedicated to the production of meat products

Spain, 2018-2022, thousands of companies

Source : INE

• Los Pedroches (Córdoba):

The Los Pedroches region, located in the province of Córdoba, is another renowned production area for Iberian ham. This region is particularly famous for its high-quality bellota ham, produced from Iberian pigs fed mainly on acorns, which grow abundantly in the region's dehesas.

The climate of Los Pedroches is Mediterranean, with mild winters and hot summers, ideal for the production of quality ham. Pastures rich in acorns, grasses and other natural vegetation are ideal for the pigs' diet, enabling the meat to develop an exceptional taste and texture. The region's geography, characterized by gently undulating terrain, also plays an important role in product quality, as it favors a natural drying oven for the hams.

Los Pedroches hams are renowned for their firm texture and intense flavor, with nutty aromas and a hint of dried fruit, characteristic of Iberian bellota ham.

Source :[Dehesacharra]

Processed meat distribution:

In Spain in 2023, the processed meat market was largely dominated by supermarkets, which captured 55.5% of market share, confirming their central role in the distribution of these products. Hard discount chains came second with 15.1%, followed by hypermarkets with 13.6%. Traditional stores maintained a significant presence with 9.6%, while other channels contributed 6.2% of sales. Finally, e-commerce, although still marginal, accounted for 1.7%, demonstrating growth potential in this segment. This breakdown illustrates the predominance of the major retailers, while leaving a significant place for alternative and traditional channels.

Distribution of market share by retailer in the processed meat market

Spain, 2023, % (in %)

Source : MAPA

Processed meat prices by distribution channel

Spain, 2023, % (%)

Source : MAPA

Distribution market share in Spain

Spain, 2024, % of total

Source : KANTAR

Growth in the number of butchers and delicatessens

Spain, 2018-2022, thousands of companies, thousands of employees

Source : INE

Sales and EBITDA trends in the Spanish butchery and delicatessen sector

Spain, 2018-2022, € billion, € million

Source : INE

Differences between cured and cooked ham :

Cured ham:

Cured ham is a product dried and matured without cooking, giving it an intense flavor and firm texture.

• Method of preparation:

  • The meat (often the pork leg) is salted to remove moisture.
  • It is then left to dry in the open air or in cellars, sometimes for several months or even years (depending on the type of ham).
  • No cooking process is involved.

• Famous examples:

  • Serrano ham (Spain).
  • Parma ham (Italy).
  • Bellota Iberian Ham (Spain).

• Characteristics:

  • Intense, often salty flavor.
  • Firm but melt-in-your-mouth texture, especially in premium hams.
  • Dark red appearance with marbling of fat.

• Consumption:

  • Generally eaten in thin slices.
  • Accompanies cold dishes, tapas, or served on its own.

Cooked ham:

Cooked ham is a product prepared by cooking, which gives it a softer texture and milder taste.

• Method of preparation:

  • The meat is generally brined (soaked in a solution of salted water and aromatics).
  • It is then cooked at low temperature (in the oven or in hot water).
  • Sometimes it is also smoked after cooking.

• Famous examples:

  • Jambon blanc (France).
  • Jambon à l'os or roast ham.
  • Prince de Paris ham.

• Characteristics:

  • Mild flavor, less salty than cured ham.
  • Soft, moist texture.
  • Uniform pink appearance.

• Consumption:

  • Often used in sandwiches, croque-monsieur, quiches or gratins.
  • Can be served hot or cold.

Difference between cured ham and Iberian ham:

• Origin and breed of pig:

Iberian ham is produced from Iberian pigs, a breed endemic to southwestern Spain and Portugal. These pigs are renowned for their ability to infiltrate fat into their muscle fibers, resulting in rich, complex flavors. White ham comes from white pigs, often breeds such as Duroc, Landrace, Large White or Pietrain, raised mainly on an intensive diet.

• Nutrition:

Iberian ham is classified according to the pigs' diet. Bellota ham comes from pigs fed on acorns and free-range pastures. Cebo de Campo ham comes from pigs fed a mixed diet, including pasture and cereals, in semi-free-range conditions. Finally, Cebo ham comes from pigs fed exclusively on compound feed on intensive farms. By contrast, the pigs from which white ham is produced are mainly fed cereals and compound feed.

• Maturation process and duration :

Maturation of Iberian ham can last from 14 to 36 months, with gradual natural drying to develop complex aromas. The curing period for cured ham is shorter, between 7 and 16 months, often accelerated in controlled environments.

• Categories and denominations :

Iberian ham is classified according to breed purity and diet. Labels use color codes to indicate quality: black for 100% Iberian Bellota, red for crossbred Bellota, green for Cebo de Campo and white for Cebo. White ham is classified by geographical labels such as Jamón Serrano, DOP Teruel or IGP Trévelez, and by terms indicating the length of maturation (Bodega for 9 months, Reserva for 12 months, Gran Reserva for 15 months).

• Production and consumption:

Iberian ham accounts for only 10% of Spanish production and is considered a top-of-the-range product, often reserved for special occasions. Cured ham, which accounts for 90% of production, is more affordable and suitable for everyday consumption.

Source : JamonLovers

Types of ham

Ham, the emblem of Iberian and Mediterranean gastronomy, is distinguished by its many varieties. These distinctions are based on the breed of pig, its diet, production techniques and quality labels. Here is an organized and enriched typology of the main types of ham:

1. Iberian ham

• Origin: Produced from Iberian pigs, mainly raised in southwest Spain and Portugal.
• Characteristics:
  • Free-range or semi-intensively raised pigs.
  • Fed on acorns (bellota) or cereals (cebo).
  • Matured for up to 36 months.
  • Melting texture and intense flavor.
• Famous variants with DOP:
  • DOP Jabugo: Produced in the Sierra de Aracena, benefiting from an ideal microclimate.
  • DOP Guijuelo: From Salamanca, with a mild flavor and subtle aroma.
  • DOP Dehesa de Extremadura: Produced in the rich dehesas of Extremadura.
  • DOP Los Pedroches: Produced in the north of Cordoba, with 100% Iberian pigs.

2. Serrano ham

• Origin: Made from white pigs (Landrace, Duroc or Large White) raised in mountainous areas.
• Characteristics:
  • Traditional Speciality Guaranteed (TSG) by the European Union.
  • Minimum maturation period of 30 weeks in a cool, dry environment.
  • Mild flavor and slightly pinkish color.
• Variants:
  • Consorcio del Jamón Serrano Español: Extended ripening (45 weeks) with 100% Spanish origin.

3. Bellota ham

• Origin: From free-range Iberian pigs fed exclusively on acorns during montanera.
• Characteristics:
  • Superior quality and delicate texture thanks to unsaturated fats.
  • Deep flavor with woody and dried fruit notes.

4. White ham

• Origin: Produced from farm-raised, grain-fed white pigs.
• Characteristics:
  • Intended for mass consumption.
  • Light flavor and more affordable price.
  • Example: DOP Teruel, low in cholesterol and salt.

5. Regional hams with DOP

• DOP Teruel: Produced from white pigs in mountainous areas of the province of Teruel. Mild and low in salt content.
• DOP Trevélez: Produced in the Sierra Nevada, using only sea salt and a long curing process.

6. Parma Ham

• Origin: Produced in the Parma region of Italy.
• Characteristics:
  • Minimal salting for a mild, refined flavor.
  • Slow ripening (up to 12 months), no artificial preservatives.

7. Cooked ham (or "York" ham)

• Origin: Prepared from hind legs treated with brine before cooking.
• Characteristics:
  • Tender texture and pinkish color.
  • Different grades available (extra, first and second).

8. Pavo ham (turkey)

• Origin: Made from turkey legs.
• Characteristics:
  • Low fat content.
  • Rich in proteins, vitamins and minerals.
  • Ideal for low-calorie diets.

9. Paletilla (shoulder)

• Origin: Made from the forelegs of pigs.
• Characteristics:
  • Smaller size and lower cost than ham.
  • More intense flavor due to shorter curing time.

10. Specific variants

• Jamón de Huelva (DOP): Similar to Jabugo, with a production process based on traditional techniques.
• Jamón de Guijuelo (DOP): Renowned for its mildness and exceptional quality.
• Jamón de Extremadura (DOP): Produced in a favorable natural environment with 100% Iberian pigs.

11. Duroc Ham

• Origin: Produced from Duroc pigs, renowned for their fat infiltration.
• Characteristics:
  • Intense flavor and juicy texture.
  • Often used for premium Serrano hams.

Source: La Trastienda Sanxenxo

The price-based segmentation of the Spanish ham market is structured around different categories, reflecting both product quality and consumer expectations:

1. Premium segment

• Characteristics: Mainly Iberian bellota ham, recognized for its artisanal production, the quality of the meat from acorn-fed pigs, and a long maturing period (24 to 36 months).

• Price: Very high, often over €80-100/kg.

• Target: Consumers looking for exclusive products, often for special occasions or celebrations, and attached to quality labels (DOP, 100% Iberian).

• Examples: Brands such as Cinco Jotas, Carrasco Guijuelo.

2. Medium-high segment

• Characteristics: Iberian cebo de campo or cebo hams, from pigs raised in semi-free-range or intensive farming conditions, fed on piensos (compound feed). Matured for a shorter period than bellota (12 to 24 months).

• Price: Between €40 and €80/kg.

• Target: Consumers looking for a superior-quality product at a more affordable price than bellota.

• Examples: Iberian hams from less prestigious brands or sold in supermarkets.

3. Intermediate segment

• Characteristics: Includes quality jamón serrano, often produced from white pigs (Duroc, Large White). Maturation varies between 9 and 15 months.

• Price: Between €20 and €40/kg.

• Target: Households looking for a good-quality product for regular consumption or for special occasions.

• Examples: Jamón serrano Reserva or Gran Reserva.

4. Economy segment (entry-level)

• Characteristics: Includes industrial serrano or curado hams, with minimal maturing (9 months). These products feature a standardized taste and a competitive price.

• Price: Below €20/kg.

• Target: Price-sensitive consumers, often for daily consumption or sliced for sandwiches.

• Examples: Private labels or hams sold in large packs.

5. Low-cost segment

• Characteristics: Hams generally from intensive farming, sometimes with shortened maturing processes. Less aromatic, these products aim to satisfy a basic demand.

• Price: Below €10/kg.

• Target: Consumers looking for the lowest price, often for family consumption or culinary use.

• Examples: Distributor brands of major retail chains.

Summary of dynamics

• The premium and medium-high segments are growing, driven by a move upmarket by consumers attached to the quality and prestige of Iberian ham.

• The economy and low-cost segments dominate in terms of volume, but their growth is limited by lower margins and intense competition from private labels.

Les tableaux ci-dessous présentent de façon non exhaustive l'offre de jambons au sein de la grande distribution en Espagne en décembre 2024 :

Offre de Mercadona en Décembre 2024 :

Source : [Mercadona]

Offre de Al campo en décembre 2024 :

Source : [Alcampo]

Enfin, le dernier tableau met en exergue les meilleurs jambons ibérique de l'année 2023 :

Source : [RRibéricos]

Upmarket Iberian ham: a driving force for gastronomic excellence

Iberian ham occupies an increasingly prestigious position on international markets, marking a clear trend towards upmarket status. This product, emblematic of Spanish gastronomic culture, is today considered a culinary treasure, thanks to its artisanal production process and exceptional quality. Recent data on the sector's exports confirm this trend towards greater value.

• An increase in volume and value:

According to figures from the Consorcio del Jamón Serrano Español, exports of Spanish cured ham reached 59,850 tonnes in 2023, an increase of 4.95% on the previous year. At the same time, the value of exports rose by 10.80%, generating revenues of over €657 million. These figures testify not only to growing international demand, but also to the appeal of high-quality products, often positioned in premium ranges.

• Market diversification:

Traditionally consumed in Europe, Iberian ham is growing in popularity in emerging markets such as Brazil, Chile and Norway. These regions are showing a growing interest in exceptional products, reinforcing the geographical diversification of exports. This phenomenon illustrates the worldwide recognition of the quality of Iberian ham and its status as a luxury product.

• A commitment to quality:

Iberian ham's move upmarket is underpinned by ongoing efforts to improve quality and sustainability. Producers adopt environmentally-friendly farming practices and implement packaging innovations to preserve the product's unique characteristics. This approach guarantees the sustainability of the industry while meeting the expectations of modern consumers.

• Iberian ham in haute cuisine:

This move upmarket is also reflected in its use in haute cuisine. Chefs the world over are incorporating Iberian ham into sophisticated dishes, positioning it as a central ingredient in their culinary creations. Whether combined with truffles, served in carpaccio or integrated into fusion dishes, Iberian ham embodies gastronomic refinement and innovation.

• A forward-looking strategy:

The sector not only maintains its current standards, but also aims to respond to changing food trends. Product diversification, such as ready-to-eat tapas or formats adapted to an international audience, is helping to broaden the audience while reinforcing the premium position of Iberian ham.

In short, the move upmarket for Iberian ham reflects an ambitious strategy combining tradition, innovation and excellence. This commitment to quality and sustainability consolidates its position as an emblematic product of Spanish gastronomy, and a true symbol of luxury the world over.

Sources :[AgroNews Castilla Y Léon, La victoria]

The Challenges Facing the Iberian Ham Sector :

Fernando Santos, Purchasing Manager at Julián Martín, describes in his article the difficulties faced by the jamón ibérico industry in Spain, despite the high recognition it has achieved both at home and abroad. The sector, whose origins date back to the 1930s-1940s, has evolved over the years, but the entry of new players from the white pork sector is beginning to transform the landscape.

• Business profitability and rising costs:

One of today's key challenges is to maintain business profitability despiterising costs. In 2022 and 2023, prices for supplies and wages in factories have risen considerably, affecting the entire production chain. For example, rising grain prices are affecting both livestock farmers and meat processors, as are rising costs for other supplies such as energy.

In addition, financing costs have reached historic levels due to rising interest rates. As a result, expenses have risen by more than 10% on an annual basis, further exacerbating the situation. According toSpain's National Association of Meat Industries (Anice), the meat industry and the agri-food sector in general are in a critical situation. Although producers and processors have absorbed the increased costs, they cannot pass them on in product prices, as consumers may find it difficult to accept them, given the fierce competition on the market.

• Reducing Bellota Production:

Another major challenge is the impact of climatic conditions on bellota (acorn) production. With rising temperatures and longer summers, bellota production has fallen over the last montaneras (pig feeding period) by 20% to 25%. This has led to a reduction in the number of bellota pig sacrifices, which in turn has reduced the availability of jamón ibérico in the drying sheds.

• Consumer awareness of Quality:

The third challenge relates to educating consumers, both in Spain and internationally, about the artisanal process and quality of jamón ibérico. Despite its reputation, many consumers do not fully understand the product's characteristics and theimportance of its traditional production process. It is essential to educate the market about the different stages of production, from pig rearing to curing in the drying sheds, so that consumers can fully appreciate the superior quality of jamón ibérico.

Source :[Eurocarne]

Spanish and European regulations concerning ham, in particular jamón ibérico and other meat-based products, are based on several pieces of legislation that govern production, processing, quality and marketing practices. Here's an overview of the main laws and regulations:

• Regulation (EU) No. 1151/2012 of the European Parliament and of the Council of November 21, 2012

  • Purpose: This regulation establishes quality systems for agricultural and food products. It concerns Protected Geographical Indications (PGI), Protected Designation of Origin (PDO), and Traditional Speciality Guaranteed (TSG).

  • Impact on ham: Jamón ibérico can be protected by a Protected Denomination of Origin (PDO), guaranteeing its geographical origin and traditional production methods.

    Relevant article:

    • Article 93: Conditions for registration of a protected denomination (PDO/PGI).
    • Article 94: Detailed quality criteria for products covered by a PGI or PDO.

• Regulation (EC) n° 853/2004 of the European Parliament and of the Council of April 29, 2004

  • Purpose: This regulation lays down hygiene rules applicable to foodstuffs, including meat products.

  • Impact on ham: It imposes strict sanitary conditions for the manufacture, storage and marketing of meat products, including ham, to guarantee food safety.

    Relevant article:

    • Article 3: Hygiene requirements for products of animal origin.
    • Annex III, Chapter V: Specific requirements for meat products, including dry products such as ham.

• Regulation (EC) No 1332/2008 of the European Parliament and of the Council of December 16, 2008

  • Purpose: This regulation regulates the use of food additives, including in meat products, to ensure that no harmful additives are used.

  • Impact on ham: It limits the types of additives that can be used in ham production, particularly for cured hams.

    Relevant article:

    • Article 5: Lists of authorized food additives and conditions of use.

Real Decreto 4/2014 establishes quality standards for the production, marketing and labeling of Iberian ham, paleta (shoulder) and lomo (tenderloin). It replaces and updates the provisions of Real Decreto 1469/2007, introducing more precise standards to guarantee product traceability and quality. Here are the key points, enriched with new information:

• Product classification

Products are categorized according to two main criteria:

1. Raciality:

   • "100% Iberian": animals from purebred Iberian parents only.

   • "Iberian": crossbreeding with other breeds, but with a minimum of 50% Iberian genetics.

2. Feed:

   • De bellota: pigs fed exclusively on acorns and pasture.

   • De cebo de campo: pigs raised in semi-freedom on mixed feed.

   • De cebo: pigs raised indoors on a cereal- and forage-based diet.

3. Each category has a mandatory color code for easy identification:

• • Black: 100% Iberian bellota.

  • Red: Iberian bellota.

  • Green: Iberian cebo de campo.

  • White: Iberico de cebo.

• Traceability and control

Products must be tracked at every stage of the chain, from breeding to marketing. This includes :

• • Identification of pigs in the genealogical register.

  • Certification by independent bodies.

  • Use of tamper-proof seals for maturing parts.

• Production conditions

  • dehesa rearing: Pigs destined for the "de bellota" category must be free-range in specifically registered pastures (SIGPAC).

  • Minimum maturation:

    • Ham: minimum 24 months for pieces weighing over 7 kg.

    • Paleta: minimum 12 months.

  • Density and feed: Farming practices must guarantee animal welfare and preserve the ecosystem.

• labeling and transparency

Each product must clearly indicate :

• • Racial purity.

  • Type of feed.

  • Geographical origin (in the case of protected designation products such as DOP Jabugo or Guijuelo). Terms such as "pata negra" are reserved exclusively for 100% Iberian bellota products.

• Control and certification

Independent bodies carry out regular audits to verify product conformity. Producers must implement self-monitoring systems to ensure compliance with standards.

The 4 Protected Designations of Origin for Jamón Ibérico

Jamón Ibérico is one of the most emblematic products of Spanish gastronomy. Its production is distinguished by unique craftsmanship, and Spain, renowned for its Iberian pig breeds and magnificent dehesas, is proud of the quality of this product. To guarantee this quality, four Protected Designations of Origin (PDOs) for jamón ibérico have been created. These certifications regulate and ensure the quality of Iberian products. The four main PDOs for jamón ibérico in Spain are : Dehesa de Extremadura, Jabugo, Guijuelo, and Los Pedroches.

• Jamón Ibérico DOP Dehesa de Extremadura :

The DOP Dehesa de Extremadura is one of the oldest and most rigorous in Spain. Created in 1990, this PDO is a guarantee of superior quality for Iberian products produced in the Extremadura region, an area renowned for its biodiversity and unspoilt nature. This region, with over a million hectares of dehesas, allows Iberian pigs to live in freedom, fed mainly on bellotas (acorns) and natural pastures. The region's extreme climate, with cold winters and hot summers, gives jamón its unique flavors and aromas.

Products from this DOP undergo strict controls throughout the production process, from ageing to maturing. Maturation time varies from 2 years for paletas to 3 to 4 years for hams, a lengthy process that results in rich, complex flavors. Jamón ibérico Dehesa de Extremadura is one of the most highly prized for its quality and distinctive taste.

• Jamón Ibérico DOP Guijuelo:

DOP Guijuelo, founded in 1984, is the oldest PDO for jamón ibérico. It comes from the Guijuelo region, in the province of Salamanca, in the heart of Spain. This region enjoys a special climate, with cold, windy winters and mild summers. This climate allows optimum fat infiltration into the ham, creating a marbled texture and a soft, melt-in-the-mouth flavor. The special feature of this region is the high altitude of its dehesas, allowing the pigs to thrive in ideal conditions.

This ham also takes longer to mature, guaranteeing finer aromas and a delicate texture. Jamón ibérico de Guijuelo is distinguished by its deep red color and pearly fat marbling, which develops as a result of the local climate.

• Jamón Ibérico DOP Jabugo:

The DOP Jabugo is one of the most prestigious and internationally recognized. It comes from the Jabugo region, in the province of Huelva, Andalusia. What makes this region so special is its centuries-old tradition of jamón ibérico production, and the ideal climatic conditions for perfect ripening. The dry climate and the mountains of the Sierra de Aracena allow for optimal dehydration of the ham, while promoting greater infiltration of fat into the muscle.

Jamón ibérico de Jabugo is renowned for its superior quality, achieved by rearing pigs in dehesas fed mainly with bellotas, giving the product a richness of flavor. Maturation time is generally around 4 years, allowing the ham to develop deep, complex aromas.

• Jamón Ibérico DOP Los Pedroches:

DOP Los Pedroches is located in the Córdoba region, in the heart of the Sierra de Los Pedroches mountain range. This relatively recent appellation has quickly become synonymous with quality. It benefits from climatic conditions that are ideal for rearing Iberian pigs: cold winters and moderate summers, as well as vast, verdant dehesas. The pigs are fed mainly with bellotas, giving them a particularly tasty meat.

Jamón de Los Pedroches is distinguished by its mild, delicate flavor, fruity aroma and tender texture. This Iberian ham is often appreciated for its balance between quality and price.

• Conclusion:

Denominaciones de Origen (PDOs) for jamón ibérico are essential to guarantee the authenticity and quality of this emblematic product. Thanks to these certifications, consumers can be sure of the provenance and quality of the products they buy. Each region, with its geographical and climatic characteristics, gives jamón ibérico a unique personality, making every bite an unforgettable taste experience.

Source :[Productos delencinar]