The Spanish market of processed meat arrived during 2014 to 1,030,000 tons and, every time, finds its greater dynamism in the international trade. Our country appears as the fourth European producer of processed meat, behind Germany, France and Italy. By products, the volume of cooked meats and in value the cured hams and sausages (white and Iberian). Even with these high production volumes, it should be noted that the installed production capacity in the industries is still in surplus. By type of products, the preferences of the Spanish consumer are headed by cured hams, a term that generally encompasses both hams from the Sierra and Iberian, and which are the kings of the meat production of our country. Serrano hams from white-skinned pigs and Iberian pork hams make up about one-fifth of the volumes traded in the different feed channels. And if the analysis focuses on the value of these quantities sold, the market share of cured hams expands much more, representing more than a third of sales of meat products. Other products include loin, chorizo, sausage, fuet and salami, cold cuts and yorks, bacon and bacon, cooked sausages, pâtés, foie gras, sobrasada and creams. To these specialties we must also add the preserved preparations, such as the pickled partridge. Given its sales in the free-service, the main item in volume is the one made up of cold cuts, with 24.4% of the total. Then, cooked sausages (17.8%), cured ham (15.7%), cooked ham and lacón (12.6%), fuet, sausage, sausage, salami and others (11.5% %), Cured sausage (7.5%), bacon and bacon (4.9%), assortments and other sausages (1.9%), sobrasada and spreads , Lump suckling (1.2%) and pâtés and foie gras (0.6%). Taking into account their value, the percentages are very different, since the first place is occupied by Serrano ham, with 25.1% of the total, of which 17.4% corresponds to mountain ham and 7.7% to ham Iberian. Then the sausages appear with 23.5% (fuet and longaniza 9,5%, chorizo 8%, salchichón 2,6%, salami 0,9%, rest 2,5%), cold cuts with 19,9 (11.6%), fresh sausages (7.9%), fresh sausages (11.3%), fresh sausages (7.9%), Bacon and bacon (4.9%), pâtés and foie gras (3.7%), steak (2.7%) and sobrasada and spreads (1%).


The business sector of meat sausages presents a great polarization since a few large groups, with significant levels of production and strategies based on international trade, coexist with a base of small and medium enterprises of character sometimes with a certain artisan catacter.
Thus, although less than 4,940 meat processing companies are active, only seven groups record production figures above 40,000 tons and, since the 17th, no company exceeds 10,000 tons per year. The 10 most important groups in the sector account for more than 60% of the total market. These large differences seem to indicate that in the coming years, there will continue to be concentration movements that will tend to strengthen the most important companies. The main group reaches 152,000 tons, while the second reaches 124,000 tons, the third round 100,200 tons, the fourth is 57,300 tons and the third exceeds 46,700 tons.
Distribution brands represent 47.1% of all sales in volume and 37.9% in value, while the first Marquista offer presents respective percentages of 13.9% and 14.2%, the second comes To 9.7% and 8.1% and the third is only 1.6% in volume and 1.8% in value. The importance of white labels is even greater among sliced presentations, accounting for 64.7% of the total in volume and 56.5% in value. At the end of 2014 the main factory of the leading group suffered a serious fire and was completely destroyed. Shortly afterwards the sixth operator acquired the eighth company in the sector in one of the most important concentration operations in recent years.


Exports of processed meat are a key element in maintaining the current levels of production in the sector, as the demands of the internal market show little dynamism.
The total value of these exports was 704 million euros, 7.6% more than in 2013. During 2014 a little more than 113,810 tonnes were exported, which meant a year-on-year increase of 8.5%. In view of their volumes, the main item exported is cured meats and sausages, with 39.4% of the total. Cured ham and trowel (31.8%), other cooked sausages (12.8%), boiled sausages (10.1%), cooked ham and plow (5.4%) pates (0.5% ).
The main destination markets for Spanish processed meat exports are France (25.8% of the total), Portugal (12.6%), Germany (11.9%), United Kingdom (10.6%), Italy (4.2%), Belgium (3%), the Netherlands (2.7%), Lebanon (2.2%) and Sweden (2.1%). Regarding imports, these reached 40,550 tonnes, which meant a year-on-year reduction of 12.3%. The most important item is cooked cold cuts, with 53.8% of the total. (15.3%), cured meats and sausages (15%), cooked ham and trowel (7.6%), pates (4%) and cured ham and trowel (4.3%) . In view of their origin, imports from Germany (29.1% of the total), followed by France (15%), Denmark (13.1%), Italy (9.9%), Romania 3%), the United Kingdom (5.3%), the Netherlands (4.4%) and Belgium (4.4%).

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Montse Gonzalez