Rabbit Leg (260g)
This product can be delivered on a daily basis from Monday to Saturday, Please order 48 hours in advance. For special requirements please send us an email on wholesale@nifeislife.com)
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. Their pig farmer Hugh Norris consistently delivers the finest quality pork from pigs that enjoy a natural free-range life. The combination of traditional slow-growing breeds, a healthy outdoor lifestyle and safe nutritious food produces fine succulent pork with a superior flavour.
PRODUCT CHARACTERISTICS:
Rabbit legs are the most exercised part of a rabbit. Its gamey flavour makes it a popular ingredient in terrines, rillettes and especially rabbit ragu for a delectable pasta sauce. Although there are many ways to cook rabbit, the latter is most known for the "rabbit stew", often described as a 'peasant dish that's fit for a king'.
HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
You can serve the legs as they are, or flake the meat off of the bone for use in a variety of dishes. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often roasted, baked in a pie, or braised in a stew or casserole, as in coniglio alla cacciatora and lapin a la cocotte. For something a bit different, add rabbit meat to a curry or mince it to make burgers. Flavours commonly paired with rabbit include garlic, rosemary, sage and prunes as well as other meats such as salty ham and pancetta. It can also be enlivened by a tangy mustard dressing, and suits cider and cream-based sauces very well. Sicilians sometimes eat rabbit with a savoury dark chocolate sauce, the richness of the chocolate marrying very well with the gamey meat.
WHICH ONE TO CHOOSE:
Choose Rabbit legs if you want a sophisticated plate to impress your guests! It comes in small portions easy to eat!
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. Their pig farmer Hugh Norris consistently delivers the finest quality pork from pigs that enjoy a natural free-range life. The combination of traditional slow-growing breeds, a healthy outdoor lifestyle and safe nutritious food produces fine succulent pork with a superior flavour.
PRODUCT CHARACTERISTICS:
Rabbit legs are the most exercised part of a rabbit. Its gamey flavour makes it a popular ingredient in terrines, rillettes and especially rabbit ragu for a delectable pasta sauce. Although there are many ways to cook rabbit, the latter is most known for the "rabbit stew", often described as a 'peasant dish that's fit for a king'.
HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
You can serve the legs as they are, or flake the meat off of the bone for use in a variety of dishes. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often roasted, baked in a pie, or braised in a stew or casserole, as in coniglio alla cacciatora and lapin a la cocotte. For something a bit different, add rabbit meat to a curry or mince it to make burgers. Flavours commonly paired with rabbit include garlic, rosemary, sage and prunes as well as other meats such as salty ham and pancetta. It can also be enlivened by a tangy mustard dressing, and suits cider and cream-based sauces very well. Sicilians sometimes eat rabbit with a savoury dark chocolate sauce, the richness of the chocolate marrying very well with the gamey meat.
WHICH ONE TO CHOOSE:
Choose Rabbit legs if you want a sophisticated plate to impress your guests! It comes in small portions easy to eat!
FM00195
Data sheet
- Organic
- no
- Alcohol
- no
- _alt_measureunit
- KG
- _hasbatch
- yes
- _convfactor
- 0.26
This product can be delivered on a daily basis from Monday to Saturday, Please order 48 hours in advance. For special requirements please send us an email on wholesale@nifeislife.com)
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. Their pig farmer Hugh Norris consistently delivers the finest quality pork from pigs that enjoy a natural free-range life. The combination of traditional slow-growing breeds, a healthy outdoor lifestyle and safe nutritious food produces fine succulent pork with a superior flavour.
PRODUCT CHARACTERISTICS:
Rabbit legs are the most exercised part of a rabbit. Its gamey flavour makes it a popular ingredient in terrines, rillettes and especially rabbit ragu for a delectable pasta sauce. Although there are many ways to cook rabbit, the latter is most known for the "rabbit stew", often described as a 'peasant dish that's fit for a king'.
HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
You can serve the legs as they are, or flake the meat off of the bone for use in a variety of dishes. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often roasted, baked in a pie, or braised in a stew or casserole, as in coniglio alla cacciatora and lapin a la cocotte. For something a bit different, add rabbit meat to a curry or mince it to make burgers. Flavours commonly paired with rabbit include garlic, rosemary, sage and prunes as well as other meats such as salty ham and pancetta. It can also be enlivened by a tangy mustard dressing, and suits cider and cream-based sauces very well. Sicilians sometimes eat rabbit with a savoury dark chocolate sauce, the richness of the chocolate marrying very well with the gamey meat.
WHICH ONE TO CHOOSE:
Choose Rabbit legs if you want a sophisticated plate to impress your guests! It comes in small portions easy to eat!
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. Their pig farmer Hugh Norris consistently delivers the finest quality pork from pigs that enjoy a natural free-range life. The combination of traditional slow-growing breeds, a healthy outdoor lifestyle and safe nutritious food produces fine succulent pork with a superior flavour.
PRODUCT CHARACTERISTICS:
Rabbit legs are the most exercised part of a rabbit. Its gamey flavour makes it a popular ingredient in terrines, rillettes and especially rabbit ragu for a delectable pasta sauce. Although there are many ways to cook rabbit, the latter is most known for the "rabbit stew", often described as a 'peasant dish that's fit for a king'.
HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
You can serve the legs as they are, or flake the meat off of the bone for use in a variety of dishes. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often roasted, baked in a pie, or braised in a stew or casserole, as in coniglio alla cacciatora and lapin a la cocotte. For something a bit different, add rabbit meat to a curry or mince it to make burgers. Flavours commonly paired with rabbit include garlic, rosemary, sage and prunes as well as other meats such as salty ham and pancetta. It can also be enlivened by a tangy mustard dressing, and suits cider and cream-based sauces very well. Sicilians sometimes eat rabbit with a savoury dark chocolate sauce, the richness of the chocolate marrying very well with the gamey meat.
WHICH ONE TO CHOOSE:
Choose Rabbit legs if you want a sophisticated plate to impress your guests! It comes in small portions easy to eat!