About the product

Lean rabbit meat from farms and small breeders in Tenerife.

Hunting or raising them domestically has been a vital source of protein and the origin of one of the island's most famous recipes.

History and Tradition

White meat, with fine fiber and very high digestibility, which acts as a perfect canvas to absorb the powerful Canarian marinades.

Culinary uses
This meat is the perfect canvas for intense flavors. Its signature dish, renowned throughout the archipelago, is Rabbit in Salmorejo Sauce. To prepare it, the meat is marinated for hours in a potent blend of garlic, paprika, oregano, hot pepper, vinegar, and local white wine (preferably from the Abona DO). After marinating, it's fried over high heat and then simmered in the sauce. It's also the base of the traditional "condumio de conejo" (a hearty stew with potatoes) or fried rabbit in garlic sauce. It's a must to serve it with wrinkled potatoes and wood-fired bread.
Season
All year
Production area
Mid-altitude areas (Orchards and dryland)

Producers who make it and restaurants that use it.