SECTORS

WHY EXHIBIT IN THE CURED MEAT SECTOR?

Take part in the next edition of SIAL Paris, at the heart of the cured meat products sector.

Slices of cured ham packaged in a transparent bag

Alcar Uno

offers a wide range of cured meats with or without bones, portioned, ready to cut, pre-sliced, and Italian specialties.

Pack of organic sliced cold cuts displayed on a colored background

Loste International

produces high-quality products through its iconic brands: NoixFine, Loste Tradi France, Maison Loste, Adrien Peyrolles, BF, Jean D'Audignac, Les Impeccables.

Noel Alimentaria

Grilled bacon strips arranged in a graphic pattern on a light blue background

The cured meats market: between tradition, transition and opportunity

In France and around the world, cured meat remains a pillar of food culture, appreciated for its diversity, its traditional flavors, and its roots in local specialties. Despite evolving consumption habits, it continues to occupy a prominent place in household diets.

The French cured meats market generates nearly €15 billion annually, with production exceeding 1.26 million tonnes. Cured meats consumption in France reaches approximately 30 kg per capita per year, with 99% of households purchasing them. Household spending in the cured meats sector is estimated at €303 annually, reflecting the deep attachment French consumers have to this category.

Pork-based cured meat products (ham, sausages, pâtés, rillettes) still dominate the market, representing over 70% of volume. However, diversification is growing: poultry, game, plant-based recipes, and halal cured meats are gaining popularity.

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Consumer trends and product repositioning

The cured meat sector is evolving

On the one hand, it is experiencing a slight decline in volume (–17% over the past decade), due to health and nutritional concerns. On the other hand, it is seeing a clear move upmarket. Consumers now favor premium quality, nitrite-free recipes, products from short supply chains, or those made with organic cured meats.

Organic cured meats in particular are seeing significant growth (+18% in 2023), as are regional cured meats with certified origins. The demand for transparency and natural ingredients is also pushing forward artisanal cured meats and traditional cured meats.

In parallel, environmental and ethical issues are changing the perception of meat processing. Expectations around animal welfare, sustainable packaging, and efficient cured meats freezing systems are now at the heart of food innovation strategies.

International growth and export potential

Europe remains the top global producer and consumer of cured meats, with Germany, Italy, Spain, and France leading the way. These countries offer a wide range of premium products—dry-cured, cooked, and aged meats—backed by centuries-old traditions and strong R&D.

French artisanal cured meats and regional cured meats continue to grow in popularity internationally. Export activity is particularly dynamic toward Asia, the Middle East, and North America, with buyers seeking authentic, premium quality products. In the U.S., for example, Italian cured meats like Parma ham, mortadella, and salami are seen as essential gourmet staples.

Saucisson entier emballé présenté verticalement sur fond uni

Why exhibit at SIAL Paris?

SIAL Paris: a strategic growth platform for cured meats professionals

SIAL Paris is much more than a trade show—it is the leading international meeting point for the global food industry. Each edition welcomes over 7,000 exhibitors and nearly 300,000 professional visitors from more than 200 countries. For any business in the butcher and deli segment, it is a unique opportunity to build new business relationships, enhance brand recognition, and anticipate future consumer trends.

Visitors are actively seeking high-value products: halal cured meats, organic cured meats, regional cured meats, sustainable packaging innovations, and modern formats such as cured meats board and cured meats layout. Exhibiting at SIAL Paris means directly addressing the demands of a professional, international audience.

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A premier showcase for your innovations

The SIAL Innovation program highlights the most cutting-edge products. This is the ideal setting to showcase reimagined salaison, new on-the-go formats, nitrite-free products, or advanced cured meats freezing technologies. Each edition puts the spotlight on the future of the sector—from plant-based creations to sustainable meat processing methods and bold combinations of traditional flavors.

Being selected for SIAL Innovation gives your products enhanced visibility among buyers, distributors, media, and decision-makers in the global food space.

A highly qualified buyer network

Exhibiting in the cured meats area of SIAL gives you direct access to a targeted and professional visitor base, including:

Retail buying groups and specialty distributors
Foodservice professionals, caterers, and gourmet retailers
Importers and export agents
Procurement officers, innovation managers, and food industry journalists

It’s the ideal environment to generate qualified leads, secure long-term partnerships, and open new markets—both in France and internationally.

Exhibiting in the cured meats sector: a strategic choice

The cured meats zone at SIAL benefits from premium visibility and high visitor density. In 2022, 128 companies from 30 countries exhibited in this sector, with 81% of them from outside France. From dry-cured hams to pâtés, rillettes, Italian cured meats, and plant-based creations, exhibitors are given a premium platform to showcase their expertise and product stories.

In addition, exhibitors receive full support to enhance their presence: guidance on stand preparation, access to business meeting tools, and inclusion in the event’s key media and digital channels (SIAL Talks, visitor trails, exhibitor catalogue, sector newsletters, newsroom content).