UK importers of Spanish pork products have assured retail customers that the African Swine Fever (ASF) outbreak declared last year has not resulted in any sustained shortages, as supply has been allowed to continue from outside the affected zone – and that food safety is not a concern. Reports are instead of short-term disruption, additional checks and administrative burden.
The disease, which is harmless to humans but highly contagious among pigs and wild boar, was first detected in the outskirts of Barcelona in late November, in wild boar. It has not been identified in any farm animals.
Defra initially imposed a total ban on Spanish pork product imports to the UK– meaning that some consignments were held at the border. Shortly thereafter, it agreed to a regionalisation deal whereby imports could resume from outside the restricted zones.
Germán Arroyo, meat category buyer at Spanish importer, wholesaler, retailer and foodservice provider Brindisa, told FFD that the timing of the outbreak made the initial disruption particularly difficult. “For us, 30%, 40% of sales are in the last quarter of the year,” he said. “So the impact could have been massive.”
Arroyo added that being BRC A++ accredited, Brindisa’s suppliers already keep thorough records, meaning traceability isn’t an issue. He said the outbreak nonetheless served as a reminder of the potential scale of risk facing the sector.
He added, however, that the response by authorities had been swift and proportionate once the scale and location of the outbreak were understood.
Kate Shirley-Quirke, owner of Spanish importer Delicioso, said that when news of the outbreak first emerged, concern among larger customers led to some short-term availability issues. Some suppliers have introduced price increases, driven both by reduced availability and the additional burden of compliance.
Shirley-Quirke added that while supply had largely stabilised, the administrative impact remained significant, particularly in terms of lead times. “It already took five or so days for them to get the paperwork done already. This is making it take another week in addition.”
She was also critical of official communication, saying she had relied more on customs agents than Government updates to understand the practical implications for her business. “It would be nice if they really thought about what they needed to communicate to people.”
This article first appeared in the January-February 2026 issue of Fine Food Digest.
