Primary pig meat saw volume declines this period (-2.6%). However, volume increases were seen for chops (+2.2%), fillet (+1.2%), mince (+3.0%) and ribs (+24.5%). These cuts all benefitted from an increase in frequency of purchase. Mince and ribs also saw an increase in shopper numbers, and chops saw an increase in volumes purchased per shopping trip. However, these increases were not enough to offset the declines seen in other primary cuts, most notably roasting joints (-773 tonnes).
Processed pig meat saw a slight decrease in volumes purchased over the last 12 weeks (-0.2%). However, total gammon (+8.0%), sausages (+0.9%), and sliced cooked meats (+0.1%) saw volume increases, which offset much of the decline seen by other processed cuts. The strong growth of total gammon was driven by increases in volumes purchased per buyer as well as a slight increase in shopper numbers, likely due to a decrease in average prices paid. The growth in sausages was driven primarily by an increase in shopper numbers, while sliced cooked meats was driven by increased frequency of purchase.
Total added value products saw a 9.7% increase in volumes this period, offsetting the declines in other pigmeat categories and being a key driver of overall pigmeat performance. Marinades saw a 16.6% increase in volumes purchased, due to increases in frequency of purchase and an increase in shopper numbers. Ready to cook saw a 11.1% increase, driven by increases in volumes purchased per buyer and number of buyers, while sous vide (+3.6%) saw increases in volume purchased per shopping trip as well as an increase in shopper numbers.