Spain: Positive signs for pork consumption
At the domestic level, consumption of pork and processed pork products began to rebound in 2023 after several years of decline. This trend was consolidated in 2024 with a 2.84% increase in volume, reaching 816,500 tons. Spending also grew significantly (+5.6%), reaching €7,707.6 million.
Regarding the type of meat, 52% is fresh meat and 48% is processed meat. Overall, per capita consumption stands at 20.5 kg, 0.94% more than in 2023, reinforcing the impression that a change in trend is taking hold.
On the other hand, it is estimated that approximately 16% of pork consumption in Spain takes place outside the home. This channel, the out-of-home channel, is also enjoying a strong performance, according to a study conducted by Kantar for INTERPORC. In fact, fresh pork has improved across all indicators: penetration has increased from 56.7% to 57.4%; consumption frequency has increased from 6.8 to 7.4 servings per consumer; and volume per serving has risen from 1.6 to 1.7 servings.
Bars and cafes are the main channel for eating fresh pork outside the home, unlike the trend observed for other meats, where organized restaurants have a greater presence. Among the most consumed recipes are the sandwich, hamburger, sirloin, secret steak, and ribs, which together account for a third of total consumption occasions.
Focusing on the hospitality industry, pork now represents 20% of the volume of fresh meat consumed, surpassing all other proteins. A more detailed analysis shows that while Andalusia remains the most intensive region in consumption, the greatest growth in volume comes from the central Iberian Peninsula. Furthermore, the over-50 age group accounts for 70% of consumption and is the main driver of growth in the category.
This data also serves to highlight an important strategic opportunity: out-of-home consumption figures among young people under 35 have significant room for improvement. Attracting this profile is key to ensuring generational success and consolidating growth in the medium and long term. In this regard, personalizing the offering, focusing on recipes and formats tailored to their habits, as well as leveraging organized catering, could be effective tools to stimulate their interest.
Many figures and data, but one conclusion: everything clearly shows that the Spanish pork sector is experiencing a period of solid consumption. The upswing in the domestic sector, the dynamism in the hospitality industry, and the opportunity to regain the interest of young people open up a horizon of well-founded optimism for the coming years.
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