According to research, after several years of decline, consumption of pork and pork products in Spain began to recover in 2023, and in 2024, growth stabilised. Consumption increased by 2.84% to 816,500 tonnes, while spending on pork increased by 5.6% to €7.7 billion. Half of this volume is fresh meat, the other half is processed products. Average annual per capita consumption reached 20.5 kg, which is 0.94% more than in 2023.
Positive changes are also observed in the out-of-home consumption segment, which currently accounts for about 16% of the total volume. According to a Kantar study for INTERPORC, fresh pork is showing growth in all key indicators: market penetration has increased from 56.7% to 57.4%, consumption frequency from 6.8 to 7.4 servings per consumer, and serving size from 1.6 to 1.7.
Bars and cafes remain the main place of consumption of pork outside the home, while chain restaurants are more important for other types of meat. The most popular dishes are sandwiches, burgers, pork neck (secret steak), tenderloin and ribs — together they account for about a third of all consumption.
In the HoReCa segment (hotels, restaurants, cafes), pork currently accounts for 20% of fresh meat consumption, ahead of other types of protein. Andalusia remains the leader in terms of consumption, but the Central Iberian Plateau is showing the highest growth rates. At the same time, 70% of consumption is accounted for by people aged 50+, who are currently the key driver of growth in this category.
An important strategic opportunity is opening up for the industry — more actively engaging young people under 35. Personalisation of offerings, new meal formats, and cooperation with organised catering services can be effective tools for winning over this audience.
The data confirms that the Spanish pork sector is experiencing a period of stable development. Growth in domestic consumption, revitalisation of the out-of-home segment, and the potential for working with a young audience form the basis for confident optimism in the medium and long term.
PigUA.info based on materials from euromeatnews.com