Market Trends of Europe Bacon Industry
This section covers the major market trends shaping the Europe Bacon Market according to our research experts:
Increasing Per Capita Consumption of Pork
Pork is one of the most consumed red meat in the region. The cured or preserved pork products which includes smoked pork, ham, bacon, and sausages are also widely consumed in the region. The UK National Food Survey 2017 identified that the consumption of raw beef, lamb, and pork had dropped by 4.2%, while the consumption of meat products, including sausages, bacon, and poultry, increased by about 7%, after 2012. The European Union is expected to remain the top exporter of red meat including bacon, with shipments increasing by 11% every year. Meanwhile, the tariff reductions from the newly implemented free trade agreements also stimulate the demand for EU pork. The growing per capita consumption of pork across various European countries like United Kingdom, Italy, Germany and others, supported by the demand for processed meat products, is drivng the demand for bacon in the country.
France is One of the Potential Market in European Region
Bacon Canadien, Bacon Fumé, Chips de lard, Lard Fumé, Lard de Poitrine Fumé, Lard Maigre Frais, and Lard Ventrèche are some of the top-chosen categories of bacon among the French consumers. Lardons or small cubes of fatty bacon are very much a French kitchen essential and find application in roasted chicken stuffing, in stew, and in salads in fried form. Every country and region has its favorite cuts of meat, and that is true for France and French bacon. Raw bacon can also be availed from a boucherie, while processed bacon can be purchased from a charcuterie. The local supermarkets display the most preferred bacon types to boost their sales, as well as satisfy the consumers. Alsatian Country Style Bacon can be found in the French supermarkets. Sliced bacon is available in the deli section of few French grocery stores but more than likely it is at the butcher or deli counter where it is bought by the gram.
