Parmigiano Reggiano consolidates Spain as one of its priority markets after commercializing 1,875 tons of cheese in 2025, which represents an advance of 2.5%. This increase is framed within a fiscal year in which the denomination has reached a global turnover of 3,960 million euros, 23.75% more, despite an international context marked by geopolitical crises, market volatility, and tensions in world trade.
The PDO Parmigiano Reggiano accelerates its internationalization process, as foreign sales already represent more than half of the total (50.5%), compensating for the 10% drop in the Italian market, where it is bought less frequently and in smaller portions. Growth is especially notable in non-EU countries, with a rebound of 4.2%.
In 2025, production has increased by 2.7%, to 4.19 million wheels, compared to the 4.07 million registered in 2024. Parma remains the main producing province, with 1.391 million wheels, followed by Reggio Emilia (1.242 million), Modena (918,000 wheels), Mantua (524,000 wheels) and Bologna (115,000 wheels).
Mass distribution dominates Parmigiano Reggiano sales
Regarding marketing channels, large-scale distribution remains the main point of sale, accounting for 65.5% of the total. This is followed by industry, with 17.3%, driven by the increased presence of products incorporating Parmigiano Reggiano as an ingredient. The Horeca channel maintains a still limited share, at 6.7%, although with good prospects for expansion, while the remaining 10.5% is channeled through other commercial routes.
Exports exceed 50.5% and Spain gains weight
Parmigiano Reggiano exports already exceed half of the total production, reaching 50.5%, which is equivalent to 74,980 tons and represents an increase of 2.7%. Among the most relevant markets are the United Kingdom, where sales grow by 7.8% to 8,400 tons, Canada, with an increase of 8.3% and 3,900 tons, and Sweden, which rises by 8.8% to 2,500 tons.
In the case of Spain, the last year marked a turning point: for the first time, exports surpassed the Italian market and the country was among those that advanced the most, with more than 1,800 tons imported, 2.5% more than the previous year. This pace exceeds the average of all foreign markets, which stood at 2.3%.
The United States continues to be its main international destination, with a positive evolution of 2.3% and 16,800 tons. In contrast, volumes sent to France fell by 0.3%, to 14,800 tons, while Germany remains practically stable, with 10,400 tons and a slight increase of 0.1%.
With the objective of continuing to gain presence and demonstrate the versatility of its cheese in Spanish cuisine, the Parmigiano Reggiano Consortium has organized two gastronomic presentations in Madrid in very different formats: at the Michelin-starred restaurant VelascoAbellá and at Tribeca Bistró. Both proposals have shared the same message, showing that the product can be the protagonist in both haute cuisine and in more informal and contemporary proposals.
Tourism Project: The DO as a gastronomic destination
In parallel, the Parmigiano Reggiano Consortium is driving its growth by relying on gastronomy with its new "Tourism Project," whose objective is to turn the Designation of Origin into an authentic gastronomic destination.
It is the first structured initiative that places the territory at the center as a tool to build a brand, integrating cheese dairies, agricultural farms, accommodations, and culinary experiences. The proposal aims to attract and consolidate a specific tourist flow in an area that already receives nearly four million visitors a year, with the goal of increasing from the current approximately 85,000 visitors to 300,000 by 2029.
The plan contemplates direct investments by the Consortium, of an entirely private nature and without public funding, with the aim of organizing the tourist offer and reinforcing the link between the product and its origin.