Hungarian rabbit meat consumption faces decline amid export trends

The Hungarian Rabbit Product Council reports that rabbit meat consumption is declining both in Hungary and across Europe. Despite being a significant player in the European rabbit meat sector, approximately 92 percent of Hungarian rabbit meat is currently exported.

Experts note that this decline threatens the preservation of gastronomic traditions and culinary knowledge associated with the product. Rabbit meat is highlighted for its nutritional benefits, being a lean, easily digestible protein rich in B vitamins, phosphorus, potassium, and selenium, with lower fat and cholesterol levels compared to pork, beef, or lamb.

To revitalize interest, the second European Rabbit Meat Days event will be held in Hungary on November 21–22. Organizers are currently inviting restaurants to participate by offering rabbit-based dishes on their menus.