Home | Sitemap | Jobs | Comments | Language selection

National Report: Spain

This southwest European country has one of the largest land masses in Europe with over 500,000 km². Its population has surpassed 43 million inhabitants. One of the most important factors in the Spanish economy is tourism. More than 50 million tourists come every year to visit the Peninsula, the Balearic Islands and the Canaries.

Madrid, Plaza de España, Cervantes Monument with Don Quixote and Sancho Panza

Many people from northern Europe have settled in the coastal areas or in the Balearic Islands and the Canaries with holiday homes or secondary residences. In the south of Spain, in Andalusia and especially in Marbella, Arabs have also come to live, investing mainly in the tourist sector.

Spain can be divided into four different climate zones:

The south and east with a Mediterranean climate (Catalonia, Valencia, Murcia, Andalusia and the Balearic Islands). The west and north with an Atlantic climate (wet and temperate). The interior with a continental climate (hot summers and cold winters). The Canaries with a subtropical climate (dry or wet according to the island).

IAs a result there is a great variety of agricultural produce, with southern fruits, wine, cotton and tobacco. In the meseta sheep, goats and cattle are raised. There is also considerable pig farming. And fishing has a fundamental importance.

Basic Facts at a Glance:

o Population: More than 43 million o   Size:   More than 500,000 km²

Spain Germany EU Average Meat consumption per head in 2003:   93,9 kg   61,5 kg   66,2 kg of which:             Beef and veal   11,3 kg   8,8 kg   13,8 kg Pork   50,4 kg   39,7 kg   31,3 kg Mutton and kid   4,2 kg   0,7 kg   2,4 kg Fowl   20,5 kg   10,8 kg   13,9 kg

Spain therefore is the European country with the highest meat consumption, at a considerable distance from Germany for example, especially in the areas of pork and fowl. However one should take into account the big impact of tourism in all these consumption figures.

The majority of meat and pork products in Spain are made from pork meat.

Beef is used mainly in the preparation of hamburgers, salamis and chorizo.

Consumption of meat and pork products has increased more than the average in the last few years. In contrast to Germany the bulk of sales are still concentrated in unpackaged products. But it should be noted that there has been major growth in the consumption of packaged sausages and ham specialities.

Trends:

In Spain the same trends can be found as in other countries of the European Union or Germany, but in a reduced form.

o Increase in the population of cities and tourist centres (with greater consumption of meat and pork products than the countryside) o   Increase in women who work in urban areas o   Increased significance of the proposed criteria for a modern diet (health, wellness, non fat products, calories) o   Increased disposable income (Tourist boom)

The range of pre-packaged products and convenience foods is continuously increasing and has become a very attractive market for importers. German sausage products are already generally available in tourist centres like the Balearic Islands and the Canaries.

Assortment and Specialities

Two products are quite well known in Germany:

o jamón Serano = Seranoschinken = Serrano ham o   chorizo = Rohwurst = Chorizo

Just these two specialities represent around 35 – 45 % of total production. The typical varieties and their characteristics vary enormously between the various regions.

Serrano ham is already very well known in Germany but has yet to be as widely accepted as Italian Parma ham. Here also a Consortium of Spanish Serrano Ham has been established grouping together all the main producers of Serrano ham with the objective of developing a distinctive quality seal.

Dry Sausage:

o Chorizo o   Salchichon o   Salami

These three products have established detailed quality standards.

The world famous chorizo (paprika sausage) can be made from pork and/or red meat with bacon, artificial protein, lactic protein and carbohydrates. The special characteristics of chorizo are heavy spicing with paprika as well as garlic, oregano and chilli. Colour can also be added with carmine of cochineal.

Another variety is Pamplona chorizo. This speciality can be distinguished by its granulation (0.5 – 3 mm) and is filled only into natural gut (calibre 60 mm).

Lomo Embuchado = Pressed Sirloin Sausage

This speciality belongs to the raw marinated product family. The main quality characteristics are:

o Marinated o   Bound with string and pressed compactly o   Calibre greater than 40 mm o   Must have natural or artificial gut with flora (mildew or yeast)

Prepared exclusively from Iberian pig. Water content tolerated in this product is 53 %.

Cooked Marinated Products

This selection is not well known in all its varieties abroad and is mentioned here to give the complete picture without further details:

o Jamón cocido y fiambre de jamón o   Fiambre de paleta o   Paleta cocida

Cooked Sausage/Cold Cuts

The products known as fiambres or also patés are not typically Spanish and can be found also in other European countries.

In Short:

Spanish meat and pork products are absolutely top class, especially in the domain of dried ham and sausages. The most famous products areSerrano ham and chorizo which have international recognition and a growing share of regular customers.

All the specialities presented here can be sold in our northern markets very successfully with the sales promotion kit under the motto "Spain welcomes you to table."

 

Former page   |   1   |   2   |   3   |   4   |   5   |   6   |   7   |   8