Rabbit meat is tender, lean, and juicy, with a flavor somewhat similar to chicken, but richer. Whole rabbits (aka fryers) are a great choice because they offer meat for both fast and slow cooking applications.
Each rabbit can be separated (see Recipes & Tips for info) into a total of six different cuts: two small front legs, two large, meaty back legs, and two saddle halves (each of which includes a small loin). This allows you to cook lighter, faster cooking dishes with the saddle meat while using the richer leg cuts for delicious stews and braises.
These rabbits are air chilled, as opposed to the cheaper and more common industrial practice of water chilling. Water chilled rabbits can absorb water during the chilling process. Air chilling is a more environmentally sound process that generates less waste and further improves the flavor and texture of the meat.
Grupo Hermi, a company that has been raising top quality rabbits in Spain for over 40 years, controls 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.