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Summary
The global charcuterie market is expected to reach a value of $186.6 billion by 2021, with a compound annual growth rate (CAGR) of 10.6%. Key drivers of this growth are increasing consumer demand for convenient, packaged foods, a greater inclination towards protein-rich diets, the rise of out-of-home catering and expanding middle-class populations in emerging economies. In addition, the rise in the number of working women has amplified demand for ready-to-cook charcuterie products. Advances in packaging, such as flexible pouches and resealable bags, have also played an important role in market expansion. from 2020 onwards, the growth trajectory of the charcuterie market is set to continue its upward trend, propelled by these intersecting factors.
Dynamics of the French charcuterie market
The French charcuterie market is a diversified sector encompassing cured meats, poultry charcuterie, cooked hams, culinary aids such as bacon, and products such as terrines, pâtés and rillettes. Although the market is largely dominated by supermarkets and private labels, which account for almost three-quarters of national charcuterie production, recent trends have been towards quality and transparency. This is reflected in a growing interest in organic and red-label products, as well as in regional specialities. This development responds to consumer demand for more natural, healthier products, and has helped to combat foreign competition.
Over the years, the number of companies in the charcuterie sector, both industrial and artisanal, has declined significantly. For example, industrial structures have fallen from around 3,200 to around 2,200, while artisanal structures have also declined, from around 800 to fewer than 700. As a result, employment in the sector has also fallen, with the number of employees in industrial structures dropping from over 30,000 to around 25,000, and in craft structures from almost 14,000 to around 10,000.
In terms of distribution, hypermarkets and supermarkets dominate charcuterie sales volumes, holding over 77% of the market, while traditional stores only account for around 6.4%. This preference for supermarkets is also reflected in terms of value, since these stores account for around 70% of the total value of sales in the charcuterie market. In particular, cooked ham is a leading segment of the market, valued at over 2 billion euros, while dry sausages and cured hams also hold significant shares.
Despite these solid figures, the charcuterie sector faces challenges linked to changing eating habits, such as the decline in meat consumption. Average daily consumption of charcuterie products in France has fallen by around 17%, with the French reducing their consumption from around 35 grams to less than 30 grams a day. This trend is partly due to health concerns linked to the nitrites present in charcuterie, which have been associated with an increased risk of cancer. In response, industry players such as Fleury Michon and Herta have launched nitrite-free products, aligning themselves with a more health-conscious consumer base.
Key players shaping the charcuterie market landscape
The charcuterie market is a dynamic and constantly evolving sector characterized by a range of players, each bringing their own strengths, specialties and market strategies. Several key players stand out for their significant influence and strategic positioning in the market.
- Cooperl Arc Atlantic is a leading agricultural cooperative with a substantial market share. Cooperl represents a collective of pig farmers and professionals dedicated to the quality and sustainability of their products, which range from classic pork charcuterie to a variety of other meat-based products.
- Maïsadour is another strong cooperative whose versatile activities extend beyond charcuterie into various sectors of agriculture and food production. With a firm commitment to quality and authentic regional products, Maïsadour is deeply rooted in the French gastronomic tradition, offering a wide selection of gourmet charcuterie products that appeal to both local palates and international connoisseurs.
- Euralis joins the cohort of influential cooperatives focused on excellence in agriculture and the food industry. Its activities cover various sectors, including livestock and crop production, which serve as a solid foundation for its high-quality charcuterie offering. Euralis prides itself on maintaining close relationships with local producers to bring exceptional food products to market. The supermarket chains are just as competitive.
- Fleury Michon is a household name in France, renowned for its wide range of charcuterie and convenience foods. The company emphasizes transparency and innovation, having launched ranges such as "Zéro Nitrite" to meet the demands of health-conscious consumers.
- Global food giant Nestlé enters the charcuterie market with its **Herta** subsidiary. Known for its nitrite-free hams and commitment to quality, Herta has captured a significant share of the market by responding to consumers' health concerns while retaining the taste and texture of traditional charcuterie.
- The Campofrio food group also occupies a strong position in the charcuterie segment. As a multinational company, it offers a wide range of charcuterie and delicatessen products much appreciated in Europe and beyond, drawing on a deeply rooted heritage to produce charcuterie products that evoke the culinary richness of the regions in which it operates.
On the retail side, Leclerc maintains a dominant presence in France's commercial landscape with its comprehensive range of charcuterie products through its extensive network of hypermarkets. Its extensive presence makes it a major player in the charcuterie sector.
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- Number of pages : 30 pages
- Format : Digital and PDF versions
- Last update : 18/11/2021
Summary and extracts
1 Market overview
1.1 Definition and scope of the study
This study encompasses five main families of deli meats:
- Cured meat products
- Poultry charcuterie
- Cooked hams
- Culinary aids (bacon, diced ham)
- Terrines, pâtés and rillettes
The charcuterie market in France is highly concentrated among a few players in mass distribution and private labels, which account for nearly three-quarters of the charcuterie produced and distributed in the country. [ Fict ]
The appearance and rise in importance of quality channels (Organic, Label Rouge, regional products, etc.), as well as the work of distributors to change the image of charcuterie, will allow a better valorisation of production to positively impact the level of sales. Thus, the market is today marked by a growing importance given to transparency on the origin of products, a trend supported by consumers and producers to fight against competition from foreign producers.
However, at the same time, the emergence of new eating habits, characterised by a fall in the consumption of meat products, is posing a growing threat to sales in the sector.
List of charts
- Production française de charcuterie
- Composition de la production française de charcuterie
- Nombre d'entreprises sur le marché de la charcuterie
- Répartition du marché de la charcuterie par acteurs
- Evolution des effectifs du secteur de la charcuterie
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Latest news
Fleury Michon, the king of ham, bets on plant-based products with vegetable slices - 28/03/2024
- - Fleury Michon sales: 795 million euros.
- - Products offered: three legume-based products (coral lentils, chickpeas, white beans)
- - Target market: 50% of consumers in France claim to be flexitarians.
- - Annual decline in the pork ham market: 2% to 3% in volume since 2015
- - Estimated supermarket delicatessen market for plant-based products: close to 150 million euros, up by around 3% in volume.
- fleury Michon's "nitrite-free" market share: 62% of sales.
The king of sausages turns to plant-based products - 19/03/2024
- - The Aoste Group belongs to the Spanish Campofrio Food Group
- - Launch of the Better Balance brand in France, offering a plant-based alternative to meat.
- - Five ready-to-eat products will be available: a veggie burger, two minced meats, knaggies and breaded meats, made from cereals (wheat, rice, etc.) and legumes (soy, peas, etc.).
- - The products have a Nutriscore A, with a list of ingredients between 8 and 10, including rapeseed oil and carrots.
- - 45% of French households are flexitarian, a number that has doubled since 2015.
- - Aoste Group sales in France: 500 million euros in 2023, versus 460 million in 2020.
- - Vegetable sector: sales of 145 million euros last year in France, with growth of 14.4% in value and 3.9% in volume.
- - Vegetable market estimated at 1.4 billion euros in 2028, with annual growth of +12%.
- - Worldwide launch** of the Better Balance brand, already present in the United States and Mexico.
- - Production of the range's products in Spain.
- - Aoste Group objective: 10% market share in 2026 in the vegetal sector in France, representing sales of 15 million euros
Sodiporc expands its meat processing facilities - 22/10/2023
- Sodiporc, a semi-industrial pork butcher based in Angoulême and mainly distributed in supermarkets in the South-West of France, invests 6.5 million euros
- Sodiporc, founded fifty years ago, specialized in pork cuts. In the late 1990s, it diversified into the production of ready-to-eat specialties under the Maître Cochon brand
- Sales of 21 million euros by 202275 employees
خریدار of the Sodiporc meat processing plant | Sodiporc expands its slaughterhouses - 22/10/2023
- Angoulême's semi-industrial pork butcher, mainly distributed in supermarkets in the South-West of France
- Founded fifty years ago, the company specialized in pork cuts.
- In the late 1990s, it diversified into the production of ready-made specialties under the Maître Cochon brand
- Investment: 6.5 million euros
- Sales: 21 million euros by 2022
- Number of employees: 75
Food: Cochonou invests in recycled plastic - 20/10/2023
- company with 1,300 employees, owned by Mexican multinational Sigma, listed on the stock exchange.
- France's number-one sausage maker
- The Saint-Symphorien-sur-Coise plant employs 150 people and up to 80 temporary staff in high season
- The charcutier industriel maintains sales at 450 million euros, i.e. nearly 6.5% of the Sigma group's 7 billion euros in revenues
- in 2022, Cochonou sold two plants to Cooperl, in Ardèche and the Basque Country.
- This summer, Sigma sold its Italian brand Fiorucci to the Anglo-Saxon investment funds Navigator and White Park.
Cooperl, the pork heavyweight, a victim of inflation - 25/09/2023
- Cooperl is France's number-two pork producer, with 30 plants.
- 17 of its sites specialize in cooked charcuterie.
- Two plants are threatened with closure: Goussainville in Val-d'Oise and Lampaulaise de Salaisons at Ergué-Gabéric in Finistère.
- These two plants employed around 200 people.
- The price of pork rose from 1.40 euros to 2.10 euros per kilo in one year.
- Group sales are 2.8 billion euros.
- Inflation has risen by 20% in all supermarket food segments in two years.
- Household purchases of products such as meat, fish, poultry and charcuterie have fallen by 2% in 2023 compared with 2022.
- Charcuterie manufacturers have recorded 19 bankruptcies since the beginning of the year.
- Cooperl employs 3,000 members.
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