The chorizo market in France: figures, trends, and outlook

Long considered an imported or niche product, chorizo has established itself in France as a safe bet in the deli section. Of Spanish origin, this spicy pork-based sausage has won over French consumers with its smoky flavors and versatility in the kitchen. Spanish exports bear witness to this dynamic: more than 27 million kilograms of dry cured meats were imported in 2024, of which a significant portion was chorizo.

The deli meat market in France is worth approximately 15 billion euros, of which a small portion is dedicated to chorizo, but this share is constantly growing. Today, it is no longer rare to find chorizo "made in France", organic versions, variations "for grilling" or even mild chorizos, better suited to French palates.

At the intersection of trends between pleasure, origin, naturalness and convenience, chorizo is now integrated into French aperitifs as well as in professional catering. This article analyzes the market figures, its distribution channels (large-scale distribution, foodservice and out-of-home catering) and concrete levers to better sell this product in full consolidation.

The Chorizo Market in France

A product that has become common in French households

Once reserved for lovers of tapas or Spanish cuisine, chorizo has become democratized. Today it can be found in appetizer baskets as well as in family recipes.

Spanish exports of chorizo to France jumped from 10,200 tons in 2014 to more than 15,000 tons in 2015, and the Consorcio del Chorizo Español estimates at 555,000 kg the certified volumes sold in France in 2024.

The Consorcio del Chorizo Español highlights that France is now the second largest export market for Spanish chorizo behind the United Kingdom, with sustained growth since 2015. In 2024, the "Chorizo Español" label certified 3 million kilograms produced, of which nearly 20% was consumed in France.

This evolution reflects a complete integration of chorizo into French consumption. This once "ethnic" product has become a standard of modern charcuterie, driven by the diversification of ranges and the rise of private labels (PL).

Consumption trend: pleasure, versatility and convenience

France remains a country of charcuterie: approximately 30 kg consumed per inhabitant per year, all products combined. In this context, chorizo occupies a growing place thanks to several uses:

• For appetizers, in the form of thin slices or chiffonnade: this is the dominant format.

• In cooking, integrated into everyday dishes: quiches, baked eggs, gratins, pan-fried dishes or pizzas.

• On barbecues / griddles, in the form of chorizo "for grilling", a rapidly expanding segment.

These uses respond to the search for distinctive flavors and the trend towards fast convivial meals. Chorizo is perceived as a "flavor enhancer": just a few slices are enough to transform a dish.

The "mild" versions dominate French sales: consumers favor moderate flavors, less spicy than traditional Iberian recipes.

French production is gaining structure

In France, chorizo is primarily associated with Spain. Spanish chorizo represents about 33% of the French market, according to Gourmet Selection. It guarantees consumers specific expertise, faced with an offering of chorizos of multiple origins (France, Eastern Europe, Germany).

Nevertheless, French charcutiers are developing their own chorizo recipes, adapted to local tastes, and are meeting with success. Brands like César Moroni (Tarn), Brocéliande, Fleury Michon or Aoste claim a 100% French production, based on local meat and milder recipes.

These products often carry the mention: "Chorizo – made in France" or "Origin French meat".

"French chorizo" responds to the demand for short supply chains and transparency. It constitutes a credible alternative to imported chorizo, particularly in the private label segment.

Diversification of formats and premiumization

The market has structured itself around three major segments:

• sliced dry chorizo (dominant, appetizer);

• chorizo for cooking / grilling, on the rise since 2020;

• mini-chorizos or snacking formats, for on-the-go consumption.

Manufacturers are also betting on premiumization: Iberian, organic, nitrite-free chorizos, based on pigs raised without antibiotics. These naturalness arguments have become central in the deli aisles.

The sale of Chorizo in large-scale distribution

Chorizo is now a well-established product in the deli aisles.

All French retailers (Carrefour, Leclerc, Intermarché, Auchan, Lidl, U, Monoprix) have comprehensive ranges of chorizo. The sliced format dominates sales. It is often sold in trays of 100 to 250 g, with an average price between 10 and 15 €/kg depending on quality and origin.

The chorizo section is enriched year after year: organic, nitrite-free or preservative-free products, chorizos to grill / to cook for the summer season, mini-chorizos for appetizers... Retailers are multiplying references according to intensity, origin and format.

Packaging is also becoming a vehicle for differentiation: transparency, appetizing visuals, usage mentions ("ideal for your tapas").

Private labels dominate the market

It is moreover in the existence of private labels that we recognize an expanding market. Private labels have managed to capture the popularity of chorizo.

They offer versions adapted to all budgets:

• Entry-level: Eco+, Marque Repère, "basic" products between 8 and 10 €/kg.

• Mid-range: Monique Ranou, U Saveurs, Carrefour Sélection (~12 €/kg).

• Premium: Iberian, bellota, or organic chorizos, between 18 and 22 €/kg.

Some private labels focus on differentiation: "nitrite-free", "French pork", "organic", or "certified origin Spain".

Manufacturing: between France and Spain

While the recipe remains of Iberian origin, a significant share of private label chorizos is produced in France. The groups Agromousquetaires, Aoste, Broceliande or Fleury Michon have local curing plants. Premium ranges, on the other hand, are often imported from Spain.

Examples:

• Monique Ranou Mild Chorizo → produced in France.

• Carrefour Sélection Ibérico Bellota → produced in Spain.

How to sell it better in supermarkets ?

Chorizo sometimes suffers from a generic image. To emerge in a saturated aisle, a brand must clarify its positioning and choose its territory:

• Authenticity / heritage: value the origin (Spain or France), expertise, slow curing, local meat.

• Innovation / usage: target new consumption habits (plancha, snacking, quick cooking).

These choices will lead your brand to be positioned in different departments: the savory grocery aisle, the fresh aisle, or the butcher section. Furthermore, clear positioning avoids price wars and increases perceived value.

Optimize shelf placement

Once your positioning is clear, you must work on shelf placement to ensure good visibility for your products:

• consistent brand block (complete range: mild, hot, sliced, whole);

• seasonal POS displays: summer appetizers, winter raclette;

• negotiating for eye-level placement;

• listing in the right aisle (being placed next to sausages and not in the