ROMSO Cyprus Knowledge Base

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Rabbit meat is a type of meat obtained mainly from the breeding and slaughtering of the domestic rabbit. To a lesser extent it can be obtained from hunting wild rabbit.

Production and consumption
The production of rabbit meat is present in many countries, but it is a lower production than those of pork, chicken meat and beef. The largest producers of rabbit meat are the European Union and China; they follow Venezuela, North Korea, Egypt and Russia. As part of the European Union, the largest producers are Italy, Spain and France. This type of meat is more consumed in the Mediterranean and in some Asian countries. The greatest consumption per person is recorded in China, Italy, Spain, France, Malta, Cyprus, North Korea and Egypt. In the Anglo-Saxon countries the rabbit is considered an animal of affection and the consumption of its meat, although not forbidden, is not popular.

As in other countries, there is also a decrease in consumption of rabbit meat in Italy. Among the causes of the lower demand on the part of the consumer are: the greater unit prices of sale than those of beef and pork, phenomenon due to the lower efficiency of the Italian meat supply chain, and the most difficult culinary preparation of rabbit meat compared to other meats.

Religious prohibitions
Rabbit meat consumption is prohibited by the Jewish religion.

Description

Rabbit meat is a white and very digestible meat.

Nutritional values
A portion of 100 grams of rabbit meat provides about 130 Kcal and contains 20% protein and 5.5% fat; carbohydrates are absent. With regard to minerals, it contains a good amount of potassium, phosphorus and magnesium, while the sodium and iron content is reduced.

Meat cuts
The rabbit can be sold whole or divided into two carcasses. The front carcass includes the neck, shoulders and chest or carrè; the head is not used. The rear carcass (which contains a greater quantity of meat) includes the saddle (central part of the back), the belly and the thighs. Then there are stratallas, which include liver, rognone, heart and lungs; except for the liver, stratallas are very small and therefore little used. In order to meet the needs of the modern consumer, in addition to the whole carcasses and the half carcasses today we start to sell also other cuts (e.g. the thighs) and processed products like burgers, in order to make it easier to prepare culinary.

Kitchen
Rabbit meat can be cooked roast, baked or wet. Among the traditional Italian recipes are the rabbit in pork (Romagna), the rabbit in Sanremese and the rabbit in Ischitana.

Notes

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External links
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