The charcuterie market - France (2024)

1.2 Global market

The global charcuterie market, estimated at $*** million in ****, is expected to reach $***.* million by ****, recording a compound annual growth rate (***) of *.*%. This market encompasses processed products such as ham, salami and turkey, widely consumed for their convenience, notably in sandwiches and fast food.

Growing urbanization, coupled with hectic lifestyles, has amplified demand for these products, supported by advances in packaging and preservation, which guarantee extended shelf-life and optimum quality. However, health concerns have altered consumer expectations, favoring low-sodium, nitrate-free, organic products, and more recently, plant-based alternatives to cater for flexitarian diets.

The COVID-** pandemic temporarily dampened this momentum, causing supply chain disruptions and a drop in foodservice demand. Despite these challenges, the industry has been able to reinvent itself by focusing on innovations, including sustainable packaging and premium products, to meet consumer demands, marking a gradual return to pre-pandemic growth levels.

Global charcuterie market forecasts World, ****-****, in billions of dollars Source: ****

According to these estimates, the market should exceed $** billion by ****.

Growing demand for convenient, packaged foods is one of the major factors shaping the growth prospects of the charcuterie market, while other factors such as increasing demand for take-away meals and growing awareness of high-protein diets are driving demand ...

1.3 European market

By ****, the decline in charcuterie production in the European Union is set to continue. One indicator that confirms this trend is the trend in pig slaughterings:

Evolution of pig slaughterings EU, ****-****, in thousands Source: ****

Main charcuterie-producing countries European Union, ****, % Source: ****

In ****, charcuterie production in Europe will be dominated by two countries:Spain and Germany, which together account for almost **% of the total, with Spain (***). France, with **%, is a secondary but significant player, producing half as much as Germany and less than half as much as Spain.

Poland (***) form a group of intermediate producers, each making a similar contribution, but with volumes well below those of the Spanish and German leaders. Together, these countries account for around **% of European production, a contribution similar to that of the two leaders combined.

Finally, the "Others" group accounts for **% of production, a volume comparable to that of France. This breakdown illustrates a strong concentration of production around a few major countries, with Spain and Germany notably dominating, producing almost three times as much as all the intermediate countries such as Poland, Italy and the Netherlands.

Composition of production by product type

Within the European Union, the charcuterie sector produces sausages and cold meats (***).

Composition ...

1.4 Domestic market

In ****, France produced *.** million tonnes of charcuterie, **% of which was sold via supermarkets and hypermarkets. Sales in the sector reached * billion euros, but the trade balance continues to deteriorate under the pressure of European competition. Exports accounted for *% of sales, down * points, while the share of imported products in consumption rose by * points to **%.

Self-service charcuterie market size France, ****-****, millions of euros Source: ****

The French charcuterie industry is strongly structured around SMEs, which account for **% of companies in the sector, employing around **,*** people in ****. With *** recipes and specialties, this industry is based on strong diversity and local roots, with **% of pork raw materials of French origin[***]

This dynamic between value and volume illustrates a deceptive stability. By ****, the self-service charcuterie market will be stable in terms of volume (***). This discrepancy is mainly due toinflation in raw materials, in particular pork, the price of which jumped by **% over the first nine months of the year. This rise in costs has led to a shift towards more affordable ranges, notably standard products and private labels, to the detriment of premium or organic offerings. [***]

Despite these economic constraints, charcuterie retains its status as a "refuge market", offering a source of protein at a ...

1.5 Foreign trade

The following data concerns 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 ****-****, following a variation of +**.*%. Imports, on the other hand, were worth USD ***.* million in ****, rising to USD ***.* million in ****: an increase of +**.*% in * years.

Foreign trade in pork France, ****-****, millions $USD Source: ****

Main destinations for French pork exports France, ****, % of total Source: ****

By ****,Italy will be the main destination for French pork exports, accounting for **.**% of the total. It is followed by China, with **.*%, and Spain, with *.**%, consolidating their status as major markets for French pork. These three countries alone account for almost **% of French exports, testifying to the high concentration of trade flows towards a few key partners.

The United Kingdom, despite its historic position as a trading partner, accounts for just *.**% of exports, a level similar to that of the Netherlands(***), marking a relative decline compared to the leaders in the ranking. Germany's contribution is more modest at *.**%, reflecting the limited diversification of Western European ...

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 will be *.* kgec in ****, down **% on ** years earlier.

cREDOC, the Centre de Recherche pour l'Étude et l'Observation des Conditions de Vie, justified this decline in **** as follows:"the aging of the population, the greater awareness existing between one's health and one's diet, the greater sensitivity to animal welfare and sustainable development may explain the decline in consumption of meat products observed over the last few decades", explained in ****. [***]

evolution of individual meat consumption France, ****-****, kilo carcass equivalent per capita (***) Source: ****

The graph shows a marked change in individual meat consumption in France between **** and ****. Poultry, which initially lagged behind at **.*% in ****, has grown steadily to reach **.*% in****, marking an increase of around * percentage points and confirming its growing role in French eating habits. It now slightly outstrips pork, which, although in the lead for most of the period, falls from **.*% in **** to **.*% in ****, a drop of around * percentage ...

2.2 French consumption of charcuterie

Consumption by product:

Structure of meat product volumes purchased by French households France, ****, in Source: ****

In ****, the structure of meat product purchases by French households reveals a slight dominance of charcuterie, which accounts for **% of the total, closely followed by fresh butchered meats with **%. These two segments alone account for **% of volumes consumed, confirming their central role in household eating habits.

Fresh poultry and rabbit account for a further **%, reflecting their growing popularity, probably linked to a healthier perception and their often competitive price compared to butcher's meat. Finally, frozen meats, although they complete the offer, remain marginal with only *%, illustrating French consumers' preference for fresh or processed products.

This breakdown highlights a marked dichotomy: on the one hand, high consumption of charcuterie and fresh meats, and on the other, lesser importance of frozen meats. The proximity of shares between charcuterie and butcher's meat also highlights a certain diversity in consumer preferences, but with a clear advantage for ready-to-eat products such as charcuterie.

Places of purchase and consumption by distribution channel

Distribution channels preferred by the French for charcuterie purchases France, ****, market share (***) Source: ****

Moreover, as shown in the chart below, by ****, charcuterie consumption by French households will be dominated by ...

2.3 Socio-demographic factors in demand for cooked pork ham

In ****, the breakdown of meat product purchases in France shows a strong concentration in two major regions: the South-West (***), which together account for almost **% of volumes purchased. These areas, historically associated with a strong farming and livestock tradition, confirm their central role in national consumption.

The Centre-East and South-East regions follow with **.*% and **.*% respectively, while the Paris region accounts for a more modest **% share, despite its high population density. The North, at *.*%, and theEast, at *.*%, have the lowest shares, illustrating lower consumption levels.

This distribution highlights a geography of consumption influenced by cultural and economic factors. Regions in the West and South-West, with high shares, probably benefit from their proximity to production areas and strong gastronomic ties to meat. conversely, lower shares in the North and East could reflect a greater orientation towards other types of food, or lower individual meat consumption.

Charcuterie consumption by region France, ****, % (***) Source: ****

In ****, the breakdown of meat product purchases by French household income class shows a predominance of modest-income households, which account for **.*% of the total. This category, almost equivalent to half of all volumes purchased, underlines the importance of meat products as an essential dietary staple for these households, often attracted by their value ...

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 of colorectal cancer by **%[***]

For this reason, among others, the French public's interest in the composition of the food products they consume (***) has been growing for several years.

What criteria do the French use when shopping for food? France, ****, in Source: ****

In ****, the search for quality is becoming a major trend in French consumer criteria, particularly when it comes to products such as charcuterie. In **% of cases, consumers prefer products based on their composition, demonstrating a growing attention to what they contain. This reflects a desire to consume healthier, less processed products, free from controversial additives or preservatives, in line with new public health concerns.

Moreover, theproduct's origin, cited in **% of cases, reinforces this quest for quality. Traceability is becoming a determining factor, as the French are increasingly concerned about the environmental and ethical impact of their purchases. This trend is particularly significant in a context where consumers are demanding ...

2.5 Halal charcuterie

Market share of major halal meat market players France, ****, in Source: ****

The halal charcuterie market stands out as a growing trend in France, driven by a specific and rapidly expanding demand. By ****, Isla Délice will dominate this market with a significant **.*% share, illustrating a solid leadership position and strong consumer recognition. This leadership is underpinned by a varied offering tailored to the expectations of customers looking for products that meet religious requirements while maintaining competitive quality.

Behind Isla Délice, other key players such as Fleury Michon(***) also contribute to structuring the market. These brands reinforce the idea that halal charcuterie is no longer just a niche market, but a segment in full structuring, even attracting historic leaders in non-halal charcuterie. Together, these three brands account for almost **% of the market, confirming a concentration around a few dominant players.

Private labels, with *.*%, and other players such as Oriental Viandes(***), underline the importance of a diversified offer, albeit more fragmented in the rest of the market. The "Other" segment, representing **.*%, highlights the dynamism of the emerging small producers and regional players.

This breakdown shows that halal charcuterie is a fundamental trend in French consumer habits, responding not only to the needs ...

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, and were published in March ****.

Awareness of leading charcuterie brands France, ****, % Source: ****

Gender differences

The most notable difference between men's and women's tastes in charcuterie is for the Hénaff brand , historically known in France for its pâté: far more male respondents like it (***). Other brands are relatively equally well known among men and women, although female respondents tended to like Herta and Fleury Michon more, while men liked Cochonou and Bordeaux-Chesnel more.

Awareness of leading charcuterie brands by gender France, ****, % of total Source: ****

Differences by age group

The table below shows the differences in awareness of the main charcuterie brands in France by age group of respondents. It can be seen that the higher the age of the consumer, the greater the awareness of these brands [***]

trends in brand awareness over time

Awareness of the main self-service charcuterie brands in France has tended to decline over the past ...

3.1 French production

The volume of charcuterie produced in France peaked in ****, but has been falling ever since:

Annualized charcuterie production trend France, ****-****, in billions of euros Source: ****

Charcuterie production in France shows contrasting trends between **** and ****. After a notable peak in **** at *** thousand tonnes, attributable to strong demand during the health crisis, it declines steadily to reach ***.* thousand tonnes in ****. This represents a decline of almost *% on the **** peak.

The recent decline can be explained by an adjustment to economic constraints, such as inflation, impacting production volumes. Despite this, production remains relatively stable on a five-year scale, with a variation amplitude of less than ** thousand tonnes, underlining the resilience of this sector in a changing environment.

Sales trends for French charcuterie manufacturers France, ****-****, as % of sales Source: ****

Between **** and ****, sales for French charcuterie manufacturers rose sharply, peaking at +*.*% in **** before slowing slightly to +*.*% in ****. This strong growth in value terms is mainly attributed toprice increases to offset rising production costs, particularly those linked to raw materials, energy and packaging.

However, this dynamic masks a more contrasting reality: demand in volume terms is in decline, a trend that is set to continue in **** with an anticipated -*.*% drop in sales volume, under ...

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 charcuterie companies

The number of companies operating in the charcuterie market in France between **** and **** has fallen from *,*** to *,***. [***]

Number of companies in the charcuterie market France, ****-****, units Source: ****

Number of employees in the sector

The number of people employed in the charcuterie sector sector also declined slightly between **** and ****, from ** ***à** ***. [***]

Workforce trends in the charcuterie sector France, ****-****, in number of employees Source: ****

The map shows the geographical distribution of companies in the charcuterie market in France in ****. Here is a detailed analysis of the data and significant observations:

The South-West (***) regions clearly dominate the market in terms of number of companies. These two regions alone account for a significant proportion of national players, underlining their importance in charcuterie production or processing.

conversely, Corsica has just ** companies, or around *% of the total in Nouvelle-Aquitaine (***), illustrating a very low density of activity by comparison.

Other regions such as Auvergne-Rhône-Alpes ...

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: ****

In ****, hypermarkets and supermarkets will largely dominate charcuterie distribution in France, capturing almost **% of sales by value, i.e. almost * times more than traditional retailers (***) account for almost **% of sales, leaving little room for traditional players, who struggle to compete on volume with this centralization.

Share of distribution channels, charcuterie sector by value France, ****, % of total Source: ****

The evolution of distribution channels in volume terms is declining for all segments, with the exception of e-commerce, which increases by *.*% between **** and ****.

Market volume by channel France, ****-****, in kilo tons Source: ****

Focus by product: Share of distribution channels by value. France, ****, in

[***]

3.4 Value chain

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 on the bone. Genuine ham is cooked on the bone, may sometimes be smoked, and must be presented for sale with the bone.

Choice" cooked ham.

It contains no gelling agents, but up to *.*% phosphate may be added; aromatics, spices, condiments, flavor enhancers and sugar are permitted. This category includes Paris cooked ham (***).

Standard" cooked ham.

Like superior and choice hams, it is boned and molded. On the other hand, other additives are permitted: there is no threshold for the addition of phosphates and gelling agents. This product represents only *% of French production.

Next come the different ways of preparing ham:

Jambon de Paris: rectangular slice Jambon cuit à l'étouffé or à l'étuvée: ham cooked at a low temperature, without the addition of fat or cooking liquid, in airtight packaging (***) Broth-cooked ham: ham cooked in direct contact with an aromatic broth Jambon cuit au torchon: ham cooked in a ...

4.2 Market prices

Prices by product in ****

Average price per kilo by charcuterie product (***)

General price rises and inflation in ****

Inflation has had a strong impact on the French economy in recent years, and the self-service cooked ham market is a perfect example. Between **** and ****, the retail price of this product rose steadily from €**.**/kg to €**.**/kg, an increase of almost **% in seven years.

This increase has not been uniform. The first few years(***) show a relatively moderate rise, with the price gaining around €*.**/kg, representing an increase of *.*% in three years. However, from **** onwards, the momentum accelerates: between **** and ****, the price rises by €*.**/kg, representing an increase of **.*% over this period.

The year **** stands out in particular, with a spectacular increase of €*.**/kg compared to ****, corresponding to an increase of **.*% in one year. This reflects the intensity of recent inflationary pressures, probably due to rising raw material, energy and transport costs.

Retail price trends for self-service cooked ham France, ****-****, in € Source: ****

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 cancer by **%[***].

Faced with this mistrust, manufacturers have invested massively to provide suitable products. The Rovagnati brand, for example, devotes *% of its revenues to R&D, banning nitrites from its products, while at the same time guaranteeing them the same best-before date. [***]

This market is booming in France:

sales trends in the nitrite-free charcuterie market France, ****-****, in Source: ****

Charcuterie market share by segment France, ****, in Source: ****

This market accounted for just *.*% of the charcuterie market in ****: in ****, it will represent *.*%, i.e. a *-fold increase in * years.

On March*, ****, Fleury-Michon launched its Zéro Nitrite offer, comprising * references, including one organic ham. These products feature a use-by date of * days, compared with ** days for conventional ham. This offer will be marketed at a recommended retail price of €*.** for the *-slice reference and €*.** for the *-slice, which represents a price increase of **% compared to the product with reduced salt ...

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 european decree ***/**** concerns the traceability of meats, and was introduced in order to be able to trace their entire journey, French and European standards are used to award labels to meats, guaranteeing quality and compliance with regulations. Among the most popular labels are AOC, AOP, IGP, Viande Bovine Française, Label Rouge, AFNOR... Sanitary approvals must be obtained, particularly for industrialists and butchers delivering large quantities of meat, to ensure that the meat is transported under the best possible conditions. [***] CAP : Common Agricultural Policyset up in **** to modernize and develop agriculture, and to defend the interests of certain players in the meat market, Since February **, ****, the promotion of meat must be accompanied by awareness-raising and health messages on the importance of a healthy diet (***), Some farms are subject to iCPE standards (***), in order to control the nuisances or health and pollution risks they may generate. The Egalim lawIn a ...

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 by ANSES confirmed the cancer risk associated with nitrate additives.

Following these findings, in March **** the French government presented an action plan to push for the reduction of nitrites in charcuterie in France. This plan is in * stages:

Immediate **% reduction in nitrite additives in hams and lardons Within * to ** months, a reduction of ** to **% compared with current maximum levels in **% of charcuterie products (***) Elimination of nitrites over the next * years

Here are the current and projected maximum levels of nitrites on the charcuterie market in France:

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