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INTERCUN proposes new rabbit meat cuts for the summer

12 Jun 2019

Intercun organised a gastronomic cooking show on Europe Day in which it proposed several recipes for rabbit as a nutritious alternative for the summer. The event, which of course featured a paella and barbecue, was held on one of Madrid’s most fashionable roof top eateries, The Hat, and was attended by media, influencers and the top figures from the rabbit farming sector.

Activities like this one, which show consumers new cuts and presentation formats such as burgers, sausages or kebabs are fundamental to gain followers and increase consumption of rabbit meat. Rabbit meat has been part of the European gastronomic tradition for centuries and plays a starring role in the Mediterranean Diet, declared as an Intangible Heritage of Humanity by Unesco.

Chefs Adela Besteiro, of Casa Hortensia, and Raúl Esquembri were in charge of the gastronomic workshop. The former prepared a traditional rice and rabbit dish, while the latter set up a delicious barbecue and made the most of the rabbit meat and taught us about new cuts and presentation formats in the process. A tasting session that has once again demonstrated that rabbit meat is a versatile food that is easy to cook and which does not stop reinventing itself to adapt to the demands of nouvelle cuisine or modern life.

The cooking show was inspired and took place in an almost summery spring atmosphere that encourages one to cook healthy foods like rabbit outdoors. Rabbit is a lean meat with one of the lowest calorie contents, only 131 kcal/1100 g. Furthermore, this white meat stands out for its contribution of protein and B vitamins and its low sodium content.

In traditional and modern recipes

"Rabbit meat is a wholesome and healthy food, with new forms of product presentation (burgers, sausages, loins, thighs, a new tenderness, etc.) and recipes for preparing it quickly (between 5 and 10 minutes) and simply", said the director of Intercun, Mari Luz de Santos during the event. De Santos pointed out that in order to enjoy the best flavour in recipes made with rabbit meat, there is a whole European production model in the background, which is one hundred percent strict and which offers the consumer the maximum guarantee of quality, traceability and food safety, respect for animal welfare and the environment.

Thanks to its nutritional properties and its organoleptic characteristics, rabbit meat can be cooked in multiple ways while maintaining its excellent features. In this sense, it is a food that can be found in traditional recipes, as well as in other more original ones, and it supports a wide variety of culinary preparations: grilled, baked, sautéed, braised, cooked, stewed, confit, etc.

Stand 10C07