Clat.it data for cured meats and fresh meat
The first two months of 2026 reveal a retail market influenced by purchasing power, with weak consumption of cured meats and a significant shift in spending towards fresh meat.
CURED MEATS: widespread decline in volumes
The sector began the year with a general decline, which became more pronounced in February – historically a period when food consumption slows down.
Cooked ham: -4.8% over the two-month period (-9.3% in February) with stable prices.
Mortadella: -6.7% (-8.9% in February), despite slight price increases (+1.4%).
Salami: -1.6% (-3.8% in February)
Raw ham: the only positive exception (+3.1%), but with growing polarisation:
PDO segment: +5.2%
non-PDO segment: +1.2% (down in February: -0.3%)
FRESH MEAT: value for money drives choices
Inflation continues to drive substitution between animal proteins:
Pork (+8.5%): the star of the two-month period, boosted by stable or slightly falling prices (-0.9% in February)
Poultry and rabbit meat (+1.4%): positive and resilient performance, despite rising prices (+4.7%)
Beef (-8.3%): sharp decline in volumes, penalised by rising prices (+15.5%)
2026 begins with a clear reallocation of spending: consumers are turning to pork, which is more affordable, reducing volumes of cured meats and, in the case of raw ham, selectively favouring certified quality. Inflationary pressure remains the main driver of purchasing decisions.
Source: clal.it
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