Natural State Rabbit
Premium Ground Rabbit, Italian Import (Limited Supply)
Meet the easiest way to bring rabbit into your kitchen, straight from Italy. This boneless ground rabbit is lean, mild, and ready to step into recipes you already love. It is a limited-run import, available while supplies last.
Use it anywhere you might reach for ground chicken or turkey. Make a slow-simmered ragù, tuck it into tacos, shape it into burgers, or add your favorite spices and build a better meatball.
Keep a pack frozen until the craving hits, then thaw it overnight in the refrigerator. Rabbit for dinner doesn’t have to begin with a special occasion.
Special import pricing while supplies last.
FDA vs. USDA
Our U.S.-processed rabbit is inspected by the USDA. This Italian import is processed overseas, so it is packed and distributed in the USA under FDA jurisdiction instead, and it is not a USDA-inspected product. The difference is which agency has oversight of the product, based on where it is processed.
Shipping & storage
Ships frozen and may arrive partially frozen or refrigerator-cold. If still cold to the touch on arrival, refreeze or use right away. Product of Italy; packed and distributed in the USA (FDA jurisdiction, not USDA-inspected).
Pack details
Individual Pack: 1 pack, 1 lb
Case: 10 packs, 10 lb
Food Service Pack: 1 pack, 5 lb
Food Service Case: 4 packs, 20 lb
See shipping details
products.product.pickup_availability.unavailable
How to Prep Your Rabbit
Follow these simple tips to ensure the best results.
Fresh:
Remove from packaging. Use paper towels to pat dry meat to help sear properly during cooking. Let meat sit at room temperature for 30-45 minutes before cooking for best results.
Frozen:
Place meat in the refrigerator and allow it to thaw for 12 to 24 hours. Once thawed, pat dry and allow it to come to room temperature for 30 minutes before cooking for best results.
Marinating:
To enhance moisture retention, tenderize the meat, and boost flavor, place meat and a marinade of your choosing in a sealed bag or covered container. Refrigerate for 2-12 hours. Remove from marinade and pat dry, allowing meat to sit at room temperature for 30 minutes before cooking.
Brining:
To retain moisture, enhance tenderness, and season meat from the inside out, dissolve 1/4 cup kosher salt in 4 cups cold water. Add herbs or spices if desired. Fully submerge rabbit in the brine. Cover and refrigerate for 4-12 hours. Rinse the meat under cold water to remove excess salt and pat dry thoroughly with paper towels. Let meat sit at room temperature for 30 minutes before cooking for even results.
New to cooking rabbit? Start here.
Rabbit isn't yet mainstream in the U.S., and that’s okay. We’re committed to closing the knowledge gap with approachable education, prep guides, and recipes that help people cook rabbit confidently—from first-timers to chefs.
