Salón Gourmets 2026 has sent a clear message to the gastronomic sector: meat is not only still relevant but is leading contemporary haute cuisine with strength.

In a context where plant-based trends and protein-enriched products have gained visibility in recent years, Europe's most important fair dedicated to gourmet products has confirmed a shift toward traditional products, origin, and meat excellence.

Held at IFEMA Madrid from April 13–16, 2026, Salón Gourmets brought together 2,097 exhibitors (+5.9% vs 2024) and 117,969 professional visitors (+10.3% vs 2024), including 19,264 international buyers from 90 countries [web:4][web:10]. The exhibition floor covered 72,000 m² with over 55,000 products displayed, 1,500 of them new [web:1]. The event generated a business volume exceeding €313 million [web:1].

Within this highly competitive ecosystem, premium beef consolidated itself as one of the major protagonists. Extended aging cuts, native breeds, and certified traceability dominated the exhibition spaces. This reflected growing demand from chefs and international buyers who prioritize flavor, origin, and authenticity.

The Rise of Premium Beef: Consumption & Production Data

The rise of premium beef is no coincidence. According to the Spanish Ministry of Agriculture's Food Consumption Panel, per capita meat consumption in Spanish households reached 11 kg in Q1 2025, a 5% increase compared to the same period last year [web:5].

Beef consumption specifically showed a slight increase of +2.9%, reaching 1.04 kg/person [web:5]. Fresh meat accounted for 8.11 kg (5.4% increase), with beef gaining ground in the specialized HORECA channel driven by the search for differentiated gastronomic experiences.

Spain's beef production totals approximately 700,000 tonnes annually. The premium segment—particularly native breeds like Rubia Gallega, Avileña-Negra Ibérica, and Parda de Montaña—is in high demand among haute cuisine chefs [web:5].

Chefs are increasingly seeking products that tell a story. Aging processes that enhance flavor and production systems that respect animal welfare and the environment are also key factors. Certified traceability has become an essential requirement for the most demanding buyers.

This phenomenon is also observed in international markets such as Ireland and Canada, where Spanish meat is gaining positioning in gourmet segments [web:1].

Game Meats and Native Breed Cured Meats

Alongside beef, game meats and cured meats made from native breeds reclaimed their space as products of high gastronomic value. These products offer unique organoleptic qualities and respond to a narrative that is increasingly valued: sustainability, territory, and tradition.

Game meat, in particular, has experienced a resurgence in haute cuisine. Chefs value its intense flavor, its connection to the territory, and its role in the sustainable management of ecosystems.

Cured meats from native breeds offer unique flavor profiles not found in industrial productions. Their artisanal production makes them highly differentiated products.

Competitions and Events: Record Competitive Level

The competitive level of the fair reinforced this trend. The 2026 edition featured new gastronomic championships alongside over 1,000 professional activities [web:1][web:7]. Events such as the Grill Challenge, the National Ham Carving Championship, and the Artisan Burger Championship focused attention on technique, product quality, and the ability to reinterpret classics through excellence.

In particular, the gourmet burger segment continues to show notable growth. Operators are betting on premium meat blends and specific aging processes. The burger, which for decades was considered a fast-food product, has become a vehicle for culinary expression where meat quality is the differentiating factor.

The Cachopo from Avilés and the Value of PGIs

The culminating moment came with the recognition of the best cachopo in Spain, awarded to a proposal from Avilés. The competition required the use of Asturian beef with IGP certification as an essential condition. This reinforced the value of protected geographical indications as a guarantee of quality and origin [web:3].

Spain is the third EU state in number of quality figures (DOP, PGI/IGP, and TSG), with 381 registered in the EU registry—212 agri-food products including meats [web:3]. More than 330,000 farmers and ranchers produce products with geographical indication quality seals, covering 1.5 million cultivated hectares and 2.3 million livestock heads, with origin value exceeding €7 billion [web:3].

This type of recognition not only boosts local producers but also consolidates excellence standards that directly impact the final consumer's perception. The IGP Ternera Asturiana is an example of how origin certification can elevate the value of a product and differentiate it in an increasingly globalized market.

An Opportunity for International Buyers

Salón Gourmets 2026 has confirmed a reality that many professionals already perceived. Meat, especially in its most premium version, is experiencing a moment of strong appreciation.

For chefs, distributors, and international buyers, this translates into a clear opportunity: to bet on differentiated products with history, certification, and unquestionable sensory quality.

Spanish premium meat is gaining traction in markets like Ireland and Canada, where HORECA and retail sectors seek authenticated, traceable products [web:1].