HEALTHY AND SUSTAINABLE
variety on the table
VERSATILE AND MEDITERRANEAN FOR GENERATIONS
Rabbit meat is an everyday food and can be a real treat for everyone. Roasted, braised, cooked in broth, tomato sauce, or wine: it becomes wonderfully tender and juicy. Oven-baked, it captivates with its crispy texture and intense aroma. For quick preparation, rabbit fillets are ideal in a pan. With its delicate flavor, rabbit pairs perfectly with fresh salads, slow-cooked vegetables, and sauces that transform any dish into a festive meal. No wonder rabbit meat is considered the star of Mediterranean cuisine: easy to prepare, light, delicious, and versatile.
RECIPE IDEAS AND SCIENTIFIC PROOF
RECIPES ENGLISH
HEALTH BENEFITS OF RABBIT MEAT
RICH IN HIGH-QUALITY PROTEIN
29.1 g of protein per 100 g – supports muscles, skin, hair, and nails.
IMPORTANT VITAMINS & MINERALS
Vitamin B12: important for nerves and blood production niacin, riboflavin, and B6: important for energy metabolismIron, zinc, and selenium: strengthenthe immune system and promoteoxygen transport.
CONTAINS VALUABLE FATTY ACIDS AND RABITT IS LOW-FAT MEAT
Omega-3 and omega-6 fatty acids contribute to blood pressure regulation, immune strengthening, and skin health.
SUSTAINABILITY: MEAT WITH A FUTURE
EFFICIENT FEED UTILIZATION
Rabbits require the fewest resources.
NUTRITION WITH SUSTAINABLE FEED
Rabbits eat legumes, bran, hay and by-products of food production.
ENVIRONMENTAL DEVELOPMENT
Legumes bind greenhouse gases and improve the soil.Rabbits do not produce climate-damaging methane emissions.Their manure is also a valuable, natural fertilizer for grains, vegetables, and the fruits.
Conclusion:
SUSTAINABLE ENJOYMENT FOR THE FUTURE
Sustainability also means making the best possible use of resources. Rabbits are fully utilized – from meat to bones for bouillon to fur for sustainable clothing. Even their dung is reused as natural fertilizer, replacing energy-intensive artificial fertilizers.
