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 consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture (“story meat”). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.

兔肉的消费可以追溯到地中海周围繁荣的古代文明。由于兔的体型较小，因此它们大多已被包括在直接进餐的传统膳食中，几乎没有历史上的紧迫性来发展保存方法。因此，基于兔子的菜肴在整个欧洲很普遍，但是很少发现加工产品。尽管具有长期的烹饪价值，但可以看出兔子肉的总体消费量有所下降。对于所有肉类，这与对健康，动物福利和环境的现代焦虑的复杂组合有关。此外，由于兔子具有叠加的角色（例如，牲畜，野味，害虫和宠物），因此特定的分类动态也在起作用。例如，他们可爱的方面似乎干扰了它们作为食物的可接受性。为了应对这种珍贵的肉类消费量的下降，需要放心的话语指出其在健康和文化（“肉类”）中的历史价值。同样，应重视其独特的感官特性，营养状况和技术特性。