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Summary and extracts
1 Market overview
1.1 Definition and scope of the study
This study covers five main charcuterie families:
- Cured meats
- Poultry charcuterie
- Cooked hams
- Culinary aids (lardons, diced ham)
- Terrines, pâtés and rillettes
The charcuterie market in France is highly concentrated, with a handful of mass retailers and private labels accounting for three-quarters of the charcuterie produced and distributed in the country.
Today, the market is undergoing changes linked to the emergence and growing importance of quality chains (organic, Label Rouge, regional products, etc.). Distributors are also working to change the image of charcuterie, in order to enhance the value of production. Today's market is also marked by a growing emphasis on product origin transparency, a trend supported by consumers and producers alike to combat competition from foreign producers.
It is also seeing the development of its nitrite-free offer, which today represents 9% of market sales and 6% of sales volumes. [LSA Conso]
At the same time, the emergence of new eating habits characterized by a decline in the consumption of meat products is posing a growing threat to the sector's sales, even though it has tended to be strengthened by inflation to the detriment of other meat products. [LSA Conso]
1.2 Global market
According to Allied Market Research, the global charcuterie market will represent sales of over $** billion in ****, and is expected to grow at a CAGR of *.*% over the period ****-****. The market is thus estimated to reach in **** the following figures:
World charcuterie market forecasts World, ****-****, in billions of dollars Source: ...
1.3 European market
The main European charcuterie-producing countries (***)
The chart below, based on official Prodcom data [***], shows the main European charcuterie-producing countries.
Germany leads the way with **** annual production of **.* billion euros, followed by Italy with *.* billion euros, Spain with *.* billion euros, France with *.* billion euros and the Netherlands with *.* billion euros. these top ...
1.4 Domestic market
The French charcuterie market is highly dynamic, growing by +**.*% over the ****-**** period, reaching *.** billion euros in CAM as at November **, ****. The market saw a growth peak in ****, and a further significant increase in ****, as shown in the chart below.
This growth peak in **** can be explained by two transfers resulting ...
1.5 Foreign trade
The following data concern the following category, which includes the majority of charcuterie products:
Meat of swine, fresh, chilled or frozen[***]
France has been exporting more and more pork over the years, and far more than it imports. The value of its exports rose from ***.* to *,***.* million USD over the period ...
2 Demand analysis
2.1 Domestic demand for meat products
Individual consumption of beef and veal has been on a downward trend in France since ****. In ****, a French person will consume * kg less (***) than in ****. The price of meat, environmental and health concerns, and vegetarian and vegan trends are contributing to a certain disaffection among some consumers. Individual consumption of sheepmeat ...
2.2 French consumption of charcuterie
Consumption by product
In ****, the charcuterie products most popular with French consumers will be cooked ham, with sales of almost *.* billion euros, followed by ingredients such as lardons (***).
Charcuterie market, by product France, ****, € million Source: ****
s
Places of purchase and consumption by distribution channel
In ****, according to a FranceAgrimer report, the ...
2.3 Socio-demographic factors in demand for charcuterie
In France, the West region accounts for the largest number of charcuterie consumers according to **** FranceAgrimer data, with **% of total consumption, compared with **.* for the Paris region, **.*% for the North, **.*% for the East, **.*% for the Center-East, **.*% for the South-East, *.*% for the South-West and *.*% for the Center-West.
Charcuterie consumption by region France, ...
2.4 Trend: towards more careful consumption of product ingredients
Nitrate additives in industrial charcuterie are at the heart of a health controversy.finger-pointed by consumer associations, they have been classified as"probable carcinogens" by the World Health Organization's International Agency for Research on Cancer (***), and the WHO considers that each **-gram portion of charcuterie consumed every day increases the risk ...
2.5 Halal charcuterie
In ****,the French halal market was worth *** million euros. As can be seen in the graph below, halal charcuterie accounts for almost a fifth of this total, or **%. The halal market continues to grow, driven in particular by a genuine modernization of the offer, as well as promotional actions carried out ...
2.6 Brand awareness among the population
In this section, we examine the aided awareness of six of France's leading charcuterie brands in supermarkets: Herta, Fleury Michon, Justin Bridou, Cochonou, Bordeaux-Chesnel and Hénaff, listed in descending order of awareness in the following chart. The results come from a large-scale survey carried out by OpinionWay for MPF Conseil, ...
3 Market structure
3.1 French production
Total value of French production
The following data are taken from Eurostat's official Prodcom reports and concern the following production categories:
Pork meat and offal, cut, salted, dried or smoked (***) Beef, salted, dried or smoked Other salted, dried or smoked meat and edible offal (***); edible meat flours and powders Sausages and ...
3.2 French companies in the sector
The main companies in the market
The charcuterie market is largely dominated by private labels, which will account for more than half of self-service charcuterie sales volumes in ****. The main brands are Herta, Fleury Michon and Savencia (***).
Breakdown of charcuterie market by player France, ****, in Source: ****
growth in the number of ...
3.3 Distribution channels
The French overwhelmingly prefer hypermarkets and supermarkets for their charcuterie purchases: these two categories alone account for almost two-thirds of traffic, or **.*%.
Share of distribution channels, charcuterie sector France, ****, % of total Source: ****
Focus by product: Share of distribution channels by volume. France, ****, % of total
3.4 Value chain
4 Offer analysis
4.1 Product typology
Hams
There are * qualities of cooked ham, according to the Code des Usages de la Charcuterie:
Superior" cooked ham.
It contains no polyphosphate, no gelling agent, and no more than *% sugar; aromatics, spices, condiments, flavor enhancers and sugar are permitted. Among superior hams, a distinction can be made between ham cooked ...
4.2 Market prices
Prices by product in ****
Average price per kilo by charcuterie product (***)
General price rises and inflation in ****
In ****, the inflation affecting virtually all food products will also have an impact on charcuterie prices. Fict (***) reports that prices rose by **% at the start of ****, and by **% compared to **** ; the price of pork ...
4.3 Supply trend: no-nitrites
Nitrites arouse a great deal of mistrust among consumers, as these additives are suspected of increasing the risk of developing certain colorectal cancers. A study by the International Agency for Research on Cancer (***) published in ****, indicated that consumption of charcuterie in excess of ** grams per day would increase the risk of ...
5 Regulations
5.1 French and European meat regulations
The " Hygiene Package": this is a set of European hygiene standards designed to ensure a minimum level of health safety on a European scale, and binding on all players in the food chain. They mainly comprise the following regulations Regulation (***) n°***/****, Regulation (***) n°***/****, Regulation (***) n°***/****, Regulation (***) n°***/****, Regulation (***) n°***/****, Regulation (***) n°***/**** The ...
5.2 Regulations on nitrate additives
As seen in section *.*, nitrate additives in processed meats have been classified as"probable carcinogens" by the World Health Organization's International Agency for Research on Cancer (***), and the WHO considers that each **-gram portion of charcuterie consumed every day increases the risk of colorectal cancer by **%. In July ****, a report published ...
6 Positioning the players
6.1 Positioning the players
- Les Salaisons Celtiques (les Mousquetaires Intermarché)
- Herta
- Fleury Michon
- Aoste (Campofrio Groupe)
- Luissier Bordeau Chesnel
- Sodiporc Maître Cochon
- Cochonou Aoste (Campofrio Sigma)
- Madrange (Cooperl)
- Paul Prédault (Cooperl)
- Monique Ranou (Intermarché Les Mousquetaires)
- Maison Prunier Charcuterie
- Salaisons Joseph Pantaloni
- Maison Duculty
- Maison Larzul
- Maison Reynon
- Maison Boudet
- Maison Voisine
- Casa Ramon
- Roches Blanches
- Délice de Saint Agaune
- Frais Devant - Maxime Geraud
- Justin Bridou (AosteGroupe)
- Jean Caby (Cooperl)
- Bahier
- Maison Monterrat
- FICT Fédération Indépendante des Charcutiers Traiteurs
- Cooperl Arc Atlantique
- Stalaven STB (Euralis Groupe)
- Henri Raffin Charcutier
List of charts presented in this market study
- Evolution de la production de la charcuterie
- Evolution du CA des fabricants français de charcuteries
- La rentabilité des distributeurs en charcuterie
- Number of companies in the charcuterie market
- Breakdown of the charcuterie market by player
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Latest news
Cooperl slingers miss the mark - 27/06/2024
- - Cooperl sales: nearly 3 billion euros.
- - Number of Cooperl employees: 7,700.
- - Actual number of Cooperl members: 4,600
- - Number of regular suppliers: 3,000.
Fleury Michon, the king of ham, bets on plant-based products with vegetable slices - 28/03/2024
- - Fleury Michon sales: 795 million euros.
- - Products offered: three legume-based products (coral lentils, chickpeas, white beans)
- - Target market: 50% of consumers in France claim to be flexitarians.
- - Annual decline in the pork ham market: 2% to 3% in volume since 2015
- - Estimated supermarket delicatessen market for plant-based products: close to 150 million euros, up by around 3% in volume.
- fleury Michon's "nitrite-free" market share: 62% of sales.
The king of sausages turns to plant-based products - 19/03/2024
- - The Aoste Group belongs to the Spanish Campofrio Food Group
- - Launch of the Better Balance brand in France, offering a plant-based alternative to meat.
- - Five ready-to-eat products will be available: a veggie burger, two minced meats, knaggies and breaded meats, made from cereals (wheat, rice, etc.) and legumes (soy, peas, etc.).
- - The products have a Nutriscore A, with a list of ingredients between 8 and 10, including rapeseed oil and carrots.
- - 45% of French households are flexitarian, a number that has doubled since 2015.
- - Aoste Group sales in France: 500 million euros in 2023, versus 460 million in 2020.
- - Vegetable sector: sales of 145 million euros last year in France, with growth of 14.4% in value and 3.9% in volume.
- - Vegetable market estimated at 1.4 billion euros in 2028, with annual growth of +12%.
- - Worldwide launch** of the Better Balance brand, already present in the United States and Mexico.
- - Production of the range's products in Spain.
- - Aoste Group objective: 10% market share in 2026 in the vegetal sector in France, representing sales of 15 million euros
خریدار of the Sodiporc meat processing plant | Sodiporc expands its slaughterhouses - 22/10/2023
- Angoulême's semi-industrial pork butcher, mainly distributed in supermarkets in the South-West of France
- Founded fifty years ago, the company specialized in pork cuts.
- In the late 1990s, it diversified into the production of ready-made specialties under the Maître Cochon brand
- Investment: 6.5 million euros
- Sales: 21 million euros by 2022
- Number of employees: 75
Sodiporc expands its meat processing facilities - 22/10/2023
- Sodiporc, a semi-industrial pork butcher based in Angoulême and mainly distributed in supermarkets in the South-West of France, invests 6.5 million euros
- Sodiporc, founded fifty years ago, specialized in pork cuts. In the late 1990s, it diversified into the production of ready-to-eat specialties under the Maître Cochon brand
- Sales of 21 million euros by 202275 employees
Food: Cochonou invests in recycled plastic - 20/10/2023
- company with 1,300 employees, owned by Mexican multinational Sigma, listed on the stock exchange.
- France's number-one sausage maker
- The Saint-Symphorien-sur-Coise plant employs 150 people and up to 80 temporary staff in high season
- The charcutier industriel maintains sales at 450 million euros, i.e. nearly 6.5% of the Sigma group's 7 billion euros in revenues
- in 2022, Cochonou sold two plants to Cooperl, in Ardèche and the Basque Country.
- This summer, Sigma sold its Italian brand Fiorucci to the Anglo-Saxon investment funds Navigator and White Park.
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