Rabbit meat has a mild flavor that allows us to absorb very well the aromas of the accompaniments and ingredients we use in our kitchen. This characteristic makes it a very versatile and tasty meat to cook in rice dishes, marinated, fried, pickled, etc.



Rabbit meat provides us with high quality proteins with all the necessary amino acids to keep our body structures in optimal condition. Its cholesterol content is low, which makes it highly recommended to prevent cardiovascular diseases. Its low uric acid content, much lower than in other meats, makes it suitable for people with hyperuricemia or gout. Being also low in sodium makes it equally recommended in cases of arterial hypertension.



Rabbit meat is low in calories and cholesterol. It contributes to the contribution of essential nutrients for physical activity such as potassium, phosphorus or selenium, as well as a rich contribution of vitamins B3, B6 and B12, essential to reduce fatigue and increase the proper functioning of bones and muscles. It should also be noted its contribution in vitamin E, an essential antioxidant. Another of its advantages is the contribution of magnesium, zinc and iron. It is therefore a meat capable of giving strength to our body in a balanced way.



Rabbit meat, unlike red meat, is easy to digest and assimilate its nutrients. All its nutritional characteristics make it a very complete meat, capable of filling our palate with flavor, at the same time, completing our nutritional needs for the proper functioning of our body.