Catalonia leads the cured meat sector with an annual turnover of €2,856M

Catalonia is strengthening its leadership as Spain's main production and export hub for cooked and cured meat products. The mapping of the Cooked and Cured Meat Products Sector in Catalonia, produced by Prodeca, reveals a diversified business base in cooked and cured meats, with more than 180 companies, turning over €2,856M a year and employing 15,524 people. Of the companies analysed, 67% make both cooked and cured products, while 21% specialise in cured meats and 12% in cooked meats.

The mapping aims to provide an up-to-date picture of the cured meat industry, analyse recent changes in the business model and identify the main challenges and opportunities facing companies. The report was compiled using data from the latest available year, drawing on sources such as the commercial register, industry data and company interviews.

The report also highlights Catalonia's weight within Spain as a whole: it accounts for 43.8% of sales volume in cured meats and 57.7% of export volume, reinforcing Catalonia's role as a leading production and export platform nationally and internationally.

Internationalisation remains one of the main growth levers. Catalan exports of cured meats and processed meat products reached €629.47M in 2025, 6.3% more than the previous year, maintaining a sustained growth path over the past decade. Exports account for 22% of the sector's turnover.

As for strategic markets, Western markets show moderate consumption growth, while opportunities are identified in Asian and Latin American countries. Global consumption of cured meats and processed meat products could grow by 10.5% in value between 2025 and 2028, with particularly strong increases in markets such as Nigeria (+43.6%), Brazil (+32.3%), India (+8%), Colombia (+15.3%), Peru (+13.2%) and Japan (+9.2%). Opportunities are also identified in specific segments such as halal and kosher products: the halal food and drink market in Europe is expected to exceed €20,000M by 2029.

On the commercial side, large-scale retail remains the main sales channel: it accounts for more than 86% of the processed meat market in Spain, while private label represents over 64% of sales in supermarkets and hypermarkets. In parallel, the traditional channel is shifting towards more specialised, premium models linked to gastronomy and tourism.

6 of the 10 leading cured meat companies are based in Catalonia

One of the most notable features of the industry is Catalan business leadership. According to the report, six of Spain's ten leading cured meat manufacturers are based in Catalonia. The Catalan companies in this ranking are Casa Tarradellas, Noel Alimentaria, Grupo Argal, Costa Brava Mediterranean Foods, Costa Food and Corporación Alimentaria Guissona. This strong presence reflects the ability of Catalan businesses to compete across different market segments, from brands recognised by end consumers to manufacturers specialising in private label and operators integrated into retail.

In Catalonia, one of the trends is growing concentration. The 10 leading Catalan cured meat companies account for more than 71% of the sector's estimated turnover. This concentration process reflects the need to gain scale, achieve economies of scale, expand production capacity and strengthen product portfolios. The report also identifies a growing trend among both large groups and medium-sized companies seeking to consolidate their positions, access new channels and become leading suppliers in specialist categories.

The mapping also highlights the growth of mid-market companies, which are gaining market share through product specialisation, brand recognition and a broader range. In this context, the ability to invest in technology, adapt to large-scale retail requirements, consolidate international markets and sustain margins in a high-cost environment shapes much of companies' business strategies.

New consumption habits and automation are accelerating the industry's transformation

The new mapping points to significant changes in consumption patterns, especially in the Western market: 51% of Europeans say they have reduced their intake of meat products, five points more than in 2021, and almost half say they have adopted non-meat-based diets in recent years. This shift particularly affects younger consumers and families, and is moving cured meat consumption towards more occasional moments, linked to leisure, aperitifs, sharing platters and convenience.

The report notes a growing focus on healthier products, such as clean label items with fewer additives, cured meats with less fat or salt and high-protein products. Sliced products, snacks, single- and multi-portion formats and more sustainable packaging are also gaining ground. Alternative protein, by contrast, is not growing significantly, although companies continue to run trials and development work.

The mapping also identifies automation as one of the most significant challenges for the sector's future. Rising labour costs and difficulties in finding and retaining talent are pushing companies to invest in technology to optimise production, logistics and administrative processes. This need is especially relevant in a sector with narrower margins than in previous periods due to higher raw material costs.

Finally, the report identifies the main areas of transformation as strengthening knowledge of international markets, adapting products and channels, broadening ranges, eco-designing packaging, moving towards circular models, developing ESG strategies, investing in automation and innovating in healthier products adapted to new consumer profiles.