A study that’s just been published on the World Rabbit Science journal, authored by Francesco Luca Alexander and Dr George Attard from UM’s Institute of Earth Systems and Dr Noel Buttigieg from the Faculty of Economics, Management and Accountancy, has revealed much about the way Maltese consume rabbit meat.
The study, the first of its kind to assess perceptions and behaviour of Maltese consumers with regards to rabbit meat consumption was based on a telephone survey with a sample of 250 respondents randomly chosen from five rural localities in the western part of the island.
A lot of interesting findings emerged, with the main ones being that:
- Maltese people from rural areas source their rabbit meat from family and friends
- The majority prefer the whole carcass with the head still attached
- Less than 8% said they didn’t consume any rabbit at all
- 66% consume rabbit at least once a month
- Rabbit meat was rated as tastier and healthier than other meats
- The preferred cut of rabbit meat is the thigh, preferred for its tenderness
- Most like it fried in wine and garlic
- Despite it being slightly more expensive than other meats, price doesn’t seem to be a major deterrent for most consumers
- Rabbit remains a “go-to” food item especially in times of festivities and celebrations
Further research in urban areas was recommended to see if the same trends prevail there as well.