Five 17-Piece Packs (85 Striploins, Approx. 11lbs Total)
Rabbit striploins are the most tender, uniform & succulent part of the saddle – tender strips of meat that cook quickly and are perfect for salads & appetizers.
Air chilling (as opposed to the cheaper and more common industrial water chilling) rabbit meat is a more environmentally sound process that generates less waste and further improves the flavor and texture of the meat (water chilled rabbits can absorb water during the chilling process).
These rabbits are raised by Grupo Hermi, a company that has been raising top quality rabbits in Spain for over 40 years. They control all aspects of production from breeding for superior genetics to innovative farming, processing & packaging. European chefs have very high standards when it comes to rabbit, and Grupo Hermi delivers.
Store rabbit striploins in your freezer until you need them, then thaw packs before cooking.
RECIPES & TIPS
Because rabbit dries out easily when overcooked, many chefs prefer only cook it until it’s medium rare (just until the meat turns opaque). If you’re concerned about the meat drying out anyway, or are planning on cooking it further, consider wrapping the saddle or saddle meat portions in caul fat, bacon, or pancetta (this technique is called “barding”) so that the added fat will baste the rabbit as it cooks. If desired, the bacon or pancetta can then be removed prior to serving.