The ham market - Spain (2024)

1.2 The global market

the global ham market is set for sustained growth between **** and ****, with an estimatedCAGR of *.*%. In ****, the market is valued at $** billion, and should reach $**.** billion in ****, representing an overall increase of **.*% over the period.

This steady growth translates into annual increases, with projected values of $**.** billion in ****, $**.** billion in ****, and $**.** billion in ****. 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, ****-****, $ billion Source: ****

1.3 The domestic market

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

cooked hams and pallets: this segment showed steady growth, rising from ***.** million euros in **** to ***.** million euros in ****, an increase of **.**% over the period. after a slight decline in ****(***). classic cured ham and pallet: this segment has seen fluctuating trends. after peaking in **** at *,***.** million euros(***). iberian ham and palette: this segment has seen the strongest growth. In ****, sales amounted to ***.** million euros, compared with ***.** million euros in ****, an increase of **.**%. despite a slight decline in ****(***).

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 (***) on ****, but still high compared with previous years. These data show marked fluctuations in ham consumption within the HORECA channel, influenced by economic and health factors.

Ham consumption in the HORECA channel Spain, ****-****, million kg Source: ****

1.4 Foreign trade

Fresh ham:

Between **** and ****, 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 $***.** million in **** to $***.** million in ****, an increase of +**.*%. This dynamic illustrates the strong development of international demand for these emblematic products.

Imports, though modest, have fallen steadily, from -$**.** million in **** to -$**.** million in ****, recording a -**.*% 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 +**.*% between ****(***). This improvement was particularly notable between **** and ****, with an increase of +**.*%, 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, ****-****, $ million Source: ****

Exports:

In ****, Italy was by far Spain's main trading partner for exports of bone-in hams, shoulders and cuts, fresh ...

1.5 The best hams of 2024

The two best hams of **** were recently crowned in the Prix Alimentos de España awards. In the jamón serrano category (***) 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 ****" 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 ** samples, ** in the serrano category and ** in the ibérico category. This distinction confirms the excellence and quality of the hams produced in these regions, further boosting their international renown.

Source: ****

2.1 Household consumption

In Spain, ham-related statistics also include other products under the processed meat nomenclature. In order to study the particularities of ham consumption, we will base ourselves on the latter.

The processed meat market :

In Spain in ****, the value breakdown of the processed meat market highlights the predominance of processed meat leftovers and classic cured hams and shoulders, each accounting for **.*% of the total value. These products play a central role in Spanish consumption, not least thanks to their versatility and cultural appeal. Cured meats, at **.*%, and cooked hams and shoulders, at **.*%, also confirm their importance in consumer preferences. Top-of-the-range Iberian hams and shoulders account for **.*%, underlining their status as a refined but less common choice. Chorizos, another emblematic specialty, occupy *.*%, while dried lomos, at *.*%, round out the range of popular specialties. Products with a smaller contribution, such as fuets/longanisses(***), show their more niche or specific nature in the consumer basket. This breakdown reflects the high diversity of the market, with a mix of everyday products and local specialties, in response to the varied tastes and eating habits of Spaniards.

Value breakdown of the processed meat market Spain, ****, % of total Source: ****

In terms of volume, the breakdown of the various ham ...

2.2 Extra-domestic consumption

Ham market segmentation:

In Spain in ****, the processed meat market within the HORECA sector (***) was largely dominated by categories other than cured ham, lomo, chorizo and products such as foie gras or pâtés. The "rest of processed meat" category accounted for **.*% of market share, reflecting the wide variety of products used in this sector.

However, cured ham emerged as the leading product among the individual segments, with a significant share of **.*%, testifying to its essential role in Spanish gastronomy, particularly on restaurant and hotel menus. Chorizo, with a share of *.*%, occupies a lesser place but remains a key product due to its use in a variety of traditional dishes. By contrast, the lomo(***) segments have smaller shares, underlining their more specific and targeted use in the HORECA sector. These figures reflect a significant concentration on the most versatile and popular products, notably cured ham, while leaving a significant place for other processed meats, adapted to the diverse needs of the professional catering sector.

HORECA processed meat market segmentation Spain, ****, % of total Source: ****

Per capita consumption of cured ham outside the home, however, showed a slight decline between **** and ****. In ****, each person consumed an average of *.** kg of cured ham ...

2.3 Spanish diets

The following section highlights Spanish cooking and eating habits

Cooking habits:

In ****, the majority of Spaniards cooked frequently at home, with **% preparing meals every day. Some **% cooked *-* times a week, while **% did so *-* times a week. These data show that home cooking remains a common practice in Spain, although the frequency varies according to individual habits.

Cooking frequency of Spaniards Spain, ****, % of total Source: ****

In ****, the most decisive criteria for preparing a dish in Spain were mainly focused on sensory satisfaction, with **% of Spaniards giving priority to taste, smell and texture. Health also figured prominently, with **% giving priority to healthy eating. What's more, **% of Spaniards were keen to eat fresh, seasonal produce, reflecting a growing interest in more sustainable, quality food.

Determining criteria for the preparation of a dish Spain, ****, % Source: ****

In ****, Spaniards' favorite cooking techniques were dominated by the plancha, used byused by **% of cooks, followed by the oven at **% and pots and pans at **%. More specific cooking methods, such as steaming(***), were less popular, but are still present in certain culinary practices. These data show a preference for simple, fast techniques, while leaving room for healthier, less common methods.

Spaniards' preferred cooking techniques Spain, ****, % of total Source: ...

2.4 Iberian ham

What people know about ham

in ****, a significant majority of the Spanish population(***) considered Iberian ham to be an emblematic element of Spanish culture, confirming its central role in the country's gastronomic heritage. In comparison, **% of French people shared this opinion, as did **% of Germans . This shows that Iberian ham is associated with Spain and its culture.

Do you consider Iberian ham to be emblematic of Spanish culture? Spain, ****, % Source: ****

In ****, Spaniards demonstrated a varied level of knowledge about Iberian ham. A relative majority, **.*%, claimed to know a little about the product, while **.*% felt they knew enough. A smaller proportion, *%, considered themselves very knowledgeable, while **.*% said they knew nothing at all about the subject.

Spaniards' knowledge of Iberian ham Spain, ****, % of total Source: ****

The survey also revealed that only **.*% of Spaniards knew that Iberian ham requires a minimum of ** months maturing, while **.*% were unaware of this fact. These results highlighted a general lack of knowledge regarding the specific production characteristics of Iberian ham, despite its cultural and gastronomic importance in Spain. This highlighted a potential need for education and awareness-raising around this flagship product.

Know that Iberian ham is aged for at least ** months Spain, ****, % Source: ****

What's more, only **% of Spaniards ...

2.5 Seasonality of ham consumption

Between **** and ****, interest in the term "jamón " in Spain, as measured by Google Trends indices, reveals strong seasonality linked to consumption of this emblematic product. The data show notable peaks in December each year, clearly illustrating its association with the festive season, a period traditionally marked by an increase in demand for festive products, including in particular, Iberian ham.

December ****: The index reaches **.**, one of the highest levels observed, underlining its importance during the Christmas celebrations. The same trends are repeated in December ****(***), confirming the key role of this period in ham consumption. By contrast, the months ofApril andAugust show much lower indices, fluctuating between **.** and **.**, reflecting less interest outside the festive season.

Jamón" search interest in Spain Spain, ****-****, google Trends indexes Source: ****

2.6 Towards the internationalization of Iberian ham

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 **% increase in imports by ****, reaching *,*** 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 **.**% in ****. 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 ...

3.1 Ham production

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.

*. 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.

*. 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.

*. 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.

*. Washing

removal of excess salt: After the curing period, ...

3.2 Production

Between **** and ****, 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 ***,*** tons in **** to ***,*** tons in ****(***).

By contrast, production of cooked ham and shoulder has followed a more marked trajectory, although it fell slightly between **** and ****, from ***,*** tonnes to ***,*** tonnes(***). This marks a recovery and continued growth in recent years.

Ham production in Spain * Spain, ****-****, thousands of tons Anice

Although in **** there were some *,*** companies dedicated to ham production, the statistical codes defined by the INE do not allow for a more precise approach to the market than the "processed meat production" product category. Although the following figures therefore include other types of product, they are still the most accurate for studying ham production. Thus, between **** and ****, the number of companies dedicated to the production of meat products in Spain fluctuated slightly, from *,*** thousand in **** to *,*** thousand in ****, an overall drop of *.**%. After a moderate rise in ****(***).

Evolution of the number of companies dedicated to the production of meat products Spain, ****-****, thousands of companies Source: ****

Iberian ham production zones:

Iberian ham is one of the most emblematic products of Spanish gastronomy, and its quality ...

3.3 Distribution

Processed meat distribution:

In Spain in ****, the processed meat market was largely dominated by supermarkets, which captured **.*% of market share, confirming their central role in the distribution of these products. Hard discount chains came second with **.*%, followed by hypermarkets with **.*%. Traditional stores maintained a significant presence with *.*%, while other channels contributed *.*% of sales. Finally, e-commerce, although still marginal, accounted for *.*%, 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, ****, % (***) Source: ****

The average price of processed meat, including ham, varied according to distribution channel. Traditional stores posted the highest price at €**.**/kg, followed by other channels at €**.**/kg. Hypermarkets and e-commerce offered slightly lower prices, at €**.**/kg and €**.**/kg respectively, while supermarkets were below the national average(***). Hard discounters offered the most competitive prices, at €*.**/kg, well below the Spanish average of €**.**/kg, reflecting a noticeable variation between different types of retailers.

Processed meat prices by distribution channel Spain, ****, % (***) Source: ****

Reminder of distribution market shares:

In Spain in ****, Mercadona dominated the retail market with a market share of **.*%, confirming its position as undisputed leader. ...

4.1 Offer typology

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 (***) 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 (***). No cooking process is involved. Famous examples: Serrano ham (***). Parma ham (***). Bellota Iberian Ham (***). 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 (***). It is then cooked at low temperature (***). Sometimes it is also smoked after cooking. Famous examples: Jambon blanc (***). 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 ...

4.2 Offer segmentation

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

*. 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 (***). Price: Very high, often over €**-***/kg. Target: Consumers looking for exclusive products, often for special occasions or celebrations, and attached to quality labels (***). Examples: Brands such as Cinco Jotas, Carrasco Guijuelo.

*. 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 (***). Price: Between €** and €**/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.

*. Intermediate segment

Characteristics: Includes quality jamón serrano, often produced from white pigs (***). Maturation varies between * and ** months. Price: Between €** and €**/kg. Target: Households looking for a good-quality product for regular consumption or for special occasions. Examples: Jamón serrano Reserva or Gran Reserva.

*. Economy segment (***)

Characteristics: Includes industrial serrano or curado hams, with minimal maturing (***). These products feature a standardized taste and a competitive price. Price: Below €**/kg. Target: ...

4.3 Prix

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

Offre de Mercadona en Décembre **** :

Source: ****

Offre de Al campo en décembre **** :

Source: ****

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

Source: ****

4.4 Price trends

The price index for the "Dry, salted or smoked meat" category in Spain, with a base of *** in ****, shows a significant change between **** and June ****. In ****, the index stood at **.**, reflecting lower price levels than in ****. In ****, it reached **.**, a slight pre-pandemic increase. In ****, the index stabilized at ***, serving as a benchmark for subsequent comparisons. A notable rise was recorded in ****, with an index of ***.**, reflecting an increase in prices, due to tensions on the raw materials markets. In ****, this upward trend accelerated, with the index reaching ***.**. Finally, inJune ****, the index continued to rise, reaching ***.**, underlining the continuing rise in prices for this meat category in Spain, and therefore also for ham.

Evolution of the "Dry, salted or smoked meat" price index Spain, ****, index base ***, **** Source: ****

4.5 Supply trends: moving upmarket

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 **,*** tonnes in ****, an increase of *.**% on the previous year. At the same time, the value of exports rose by **.**%, generating revenues of over €*** 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 ...

4.6 Some industry headwinds

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 ****s-****s, 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 **** and ****, 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 **% on an annual basis, further exacerbating the situation. According toSpain's National Association of Meat Industries (***), 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, ...

5.1 European regulations

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 (***) No. ****/**** of the European Parliament and of the Council of November **, **** Purpose: This regulation establishes quality systems for agricultural and food products. It concerns Protected Geographical Indications (***). Impact on ham: Jamón ibérico can be protected by a Protected Denomination of Origin (***), guaranteeing its geographical origin and traditional production methods. Relevant article: Article **: Conditions for registration of a protected denomination (***). Article **: Detailed quality criteria for products covered by a PGI or PDO.

Regulation (***) n° ***/**** of the European Parliament and of the Council of April **, **** 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 *: Hygiene requirements for products of animal origin. Annex III, Chapter V: Specific requirements for meat products, including dry products such as ham.

Regulation (***) No ****/**** of the European Parliament and of the Council of December **, **** Purpose: This ...

5.2 Iberian ham

Real Decreto */**** establishes quality standards for the production, marketing and labeling of Iberian ham, paleta (***). It replaces and updates the provisions of Real Decreto ****/****, 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:

Raciality: "***% Iberian": animals from purebred Iberian parents only. "Iberian": crossbreeding with other breeds, but with a minimum of **% Iberian genetics. 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. Each category has a mandatory color code for easy identification:

Black: ***% 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 (***). Minimum maturation: Ham: minimum ** months for pieces weighing over * kg. Paleta: minimum ** months. Density and feed: ...

5.3 Protected Designations of Origin

The * 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 (***) 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 ****, 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 (***) 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 ...

6.1 Segmentation