The best quality

Rabbit meat is of excellent quality and is amazingly tender. Rabbits are given a well balanced diet, the living surroundings are in accordance with the actual regulations and the slaughtering is done by specialised slaughterhouses. Add to this a well taken care of presentation regarding points of sale and the customer immediately knows what he or she is in for. There is only one word to describe this food, and that is: quality.

Rabbit is almost indistinguishable from other meat sorts. It has a refined taste, is juicy and fits into the contemporary trend towards light cooking. Rabbit is easy to digest and is one of the leanest types of meat. The saddle and shoulders contain slightly more fat. The limited amount of fat in rabbit consists of one-third saturated fatty acids and two-thirds cholesterol-friendly unsaturated fatty acids. Compared to other types of meat, rabbit furthermore contains a high percentage of omega-3 fatty acids. A 100 g portion of rabbit has about 150 kcal, is rich in vitamin B12 and high-quality proteins and is a good source of iron. Many women have iron deficiency. Proteins are an important building and maintenance material for our bodies at any age.