Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the...