The Whole Rabbit is separated into six different cuts: two small front legs, two large, meaty back legs, two saddle halves each of which includes a small loin. Lighter, faster dishes can be made with the saddle meat, while the richer leg cuts make for delicious stews and braises.
Tender, juicy and relatively lean, rabbit is a classic game meat that has long been part of Italian, French and other European cuisines. Rabbit is all white meat, sometimes described as a cross between chicken and veal, so it is a good base to showcase many sauces. Grupo Hermi has been breeding, raising and producing top quality rabbits in Spain for over 40 years. All vegetarian fed, with no added hormones or antibiotics. Air chilled for superior flavor.
Six ~3 lbs rabbits, ~18 lbs total. Origin: Spain
