Madrid is set to host CharcutExpo 2026, the international fair dedicated to the charcuterie sector, scheduled for Tuesday, June 16, and Wednesday, June 17, at IFEMA Madrid. The event anticipates over 7,000 professional attendees seeking to discover the latest trends, solutions, and strategies to enhance the profitability, differentiation, and competitiveness of their businesses. The fair is projected to generate an economic impact exceeding 4 million euros, solidifying the capital as a global benchmark in this field.
Established with the ambition to become the leading professional platform, CharcutExpo 2026 addresses the transformation underway in the sector, characterized by evolving consumer habits, cost pressures, generational change, digitalization, and the pursuit of added value. Under the slogan ‘The Art of Flavor: The New Generation of Delicatessens’, the fair will feature 12,000 m² of exhibition space with 187 exhibiting companies showcasing innovations in products such as Iberian ham, cured meats, cheeses, preserves, wines, oils, as well as equipment, machinery, management systems, and packaging.
The event will be complemented by the CharcutExpo Congress, a forum bringing together 122 experts across four simultaneous stages. The agenda includes 65 presentations and activities focusing on the sector's challenges, including point-of-sale profitability, increasing average ticket value, digitalization, customer experience, and generational succession. Experts such as María José Sánchez (CEO of Los Extremeños), Octavio Rodríguez (owner of Octavio), José Manuel Manglano (owner of Manglano), Aitor Vega (director of Exclusivas Luis Vega), David Carbó (owner of Adrià & Obrador Núvol), Javier Brichetto (chef and owner of Plantao), and Asier Beato (president of Metrae) will participate in the Retail Forum for Delicatessens.
Executives from major retail chains such as Alcampo, Makro, Supermercados Plaza, Transgourmet Ibérica, ASEDAS, and ANGED will analyze the strategic role of charcuterie in retail. The Obrador de Charcutería by Argal will host demonstrations of techniques and innovations led by chefs like Albert Boronat (CEO of Colmado de Llívia) and Jérémie Crauser (charcuterie chef at Charcuterie Crauser et Bello), alongside product and cutting experts such as Antonio Peña Barrio (General Director of Tiendas Peña), Rafa Peña (charcuterie chef at Provisions Gresca), Xesc Reina (master charcuter), Joaquín Felipe (chef at Restaurante Atocha 107), and Natalia Rodríguez (master charcuter and CEO of Ca la Cova).
The Planeta Queso space will focus on how cheese can be a driver of differentiation and profitability, featuring cheese experts like Juan Ramón Garijo (El Sueño del Queso), Salvador Valero (Bon Fromage), Toni Gerez (Castell de Perelada), Marta Medrán (Cansaladeries Medrán), Nuria Arribas (InLac), and Abel Valverde (Restaurante Desde 1911). The fair will also host the inaugural Premios Joyas de la Charcutería (Jewels of Charcuterie Awards) and competitions such as the International Ham Slicing Competition and the Best Cheese Board Competition for Delicatessens and Restaurants.
