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Rabbit
RABBIT
Rabbit meat is a lean white meat with a mild flavour and low-fat content, rich in high-quality protein. It is suitable for roasting, stewing and grilling, adapting to different cooking methods and culinary applications across various market segments.
WHOLE
The whole rabbit comes from the complete animal, cleaned and prepared for cooking, including all its parts. It has white, lean meat with a firm texture and a distinctive flavour. It should be roasted, stewed or braised, using slow cooking to preserve tenderness. It is used in traditional dishes such as oven-roasted rabbit, hunter-style rabbit or stews, where the flavour and consistency of the meat are highlighted.
LEG
The rabbit leg corresponds to the hind limbs of the animal, one of the most muscular parts. It is characterised by firm, lean meat with a more intense flavour. It should be cooked through stewing, braising or roasting, allowing a tender texture. It is often used in dishes such as braised rabbit, rabbit rice or oven preparations that showcase cuts with greater consistency.
Nutritional Profile One of the leanest meats on the market, with extremely low cholesterol and sodium content. High Digestibility and Yield Fine-fiber meat with a tender texture, ensuring excellent digestibility and efficient carcass utilization for food service and retail.
Available
PRICE 0.00€
Campoaves
Ready-to-Cook Solutions
Products developed to meet the speed required by the modern market, while maintaining the flavor profile and texture of handcrafted preparation.
Savory Snacks
Complete range of rissoles, croquettes, samosas, and savory pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven reheating.
Premium Versatility and Variety
Portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and calibers, facilitating exact food cost calculation per portion and eliminating waste during the preparation phase.
Available
PRICE 0.00€
Lusiaves
Ready-to-Cook Solutions
Products developed to meet the speed required by the modern market, maintaining the flavor profile and texture of artisanal preparation.
Savory Specialties
Complete range of rissoles, croquettes, samosas, and savory pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven reheating.
Versatility and Premium Variety
Portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of cost per portion (food cost) and eliminating waste in the preparation phase.
Available
PRICE 0.00€
Lusiaves
Ready-to-Cook Solutions
Products developed to meet the speed demanded by the modern market, maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of rissóis, croquettes, samosas, and savory pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven reheating.
Versatility and Premium Variety
A portfolio that adapts to any menu concept or catering service.
Portion Control and Margins
Products with uniform weights and sizes, facilitating the exact calculation of cost per portion (food cost) and eliminating waste in the preparation phase.
Available
PRICE 0.00€
RABBIT
Consumption Benefits
HIGH IN PROTEIN
SOURCE OF IRON
VITAMIN B
LOW IN FAT
FREQUENTLY ASKED QUESTIONS ABOUT RABBIT
Find what you are looking for
As it is a very lean meat, the secret is not to overcook it. When roasting, it is recommended to use marinades or add ingredients that add moisture, such as vegetables or white wine, to preserve the tenderness of the meat.
Like chicken, rabbit must be cooked to an internal temperature of at least 71° C to ensure the elimination of any microbiological risk. When stored, it must be kept strictly between 0° C and 4° C, separate from cooked food to avoid cross-contamination.
Rabbit offers excellent yield, with a relatively low bone-to-meat ratio and almost no fat waste. This translates into a more controlled cost per serving and full utilisation of the carcass, from the loins for main courses to the bone-in cuts for rich broths and rice dishes.