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16 NEWS maltatoday | SUNDAY • 30 JUNE 2024 Maltese like their rabbit fried in wine and garlic First ever study on Maltese rabbit culinary preferences confirms that the Maltese prefer buying their rabbit whole with the head on and purchased from local sources. James Debono reports MALTESE consumers from rural areas prefer to source their rabbit meat from family and friends that rear rabbits for their own con- sumption. And the overwhelming majority prefer the whole carcass with the head still attached. This emerges from a study based on a telephone survey with a sam- ple of 250 respondents randomly chosen from five rural localities in the western part of the island. This is the first study conducted locally to assess the perceptions and be- haviour of Maltese consumers with regards to rabbit meat con- sumption. The study has just been pub- lished on the World Rabbit Sci- ence journal and is authored by Francesco Luca Alexander and George Attard from the Univer- sity of Malta's Institute of Earth Sciences and Noel Buttigieg from the Faculty of Economics, Man- agement and Accountancy. Nearly everyone likes rabbit Less than 8% (19 out of 250) said that they did not consume rabbit meat at all. Only 2% did not con- sume rabbit because they are ve- gan or because they associate rab- bits with pets. The minority that does not eat rabbit simply does so because they dislike the taste. For the majority, rabbit meat is a regular part of their diet, with 66% of respondents consuming it at least once a month. Respondents consistently rated rabbit meat as tastier and health- ier compared to other meats. The preferred cut of the rabbit is the thigh, which is preferred for its tenderness and flavour. Most like it fried in wine and garlic Traditional cooking methods, such as frying and braising, often with wine and garlic, are the most common ways to prepare rabbit meat. These methods are integral to the preparation of "fenkata," a traditional Maltese dish that is central to family gatherings and festive occasions. The preservation and transmis- sion of such recipes through gen- erations underscore the cultural importance of rabbit meat in Mal- ta. But none of the respondents showed a preference for rabbit pie which was the traditional way of preparing rabbit at the time of the Order of Saint John as document- ed by historian Carmel Cassar. Most prefer to buy from local sources Trust in the supply chain emerged as a significant concern among respondents. There is a marked preference for sourcing rabbit meat from family or friends who rear rabbits, rather than from butchers and supermarkets. A remarkable 95% of those inter- viewed expressed a preference for home-grown rabbits, indicating a strong distrust of the commercial supply chain. This preference is rooted in concerns over the quality of com- mercially available rabbit meat, with respondents believing that home-grown meat is fresher and of higher quality. Only 19% of re- spondents regularly purchase rab- bit meat from local butcher shops and supermarkets, reflecting this widespread mistrust. Keep their head on An interesting finding from the study is the preference for rabbit carcasses with the head attached. Many respondents associate the presence of the head with fresh- ness and quality, as it indicates that the carcass and has not been tampered with. This preference also ties into traditional practices and recipes, where the head is often used in cooking. The head-on carcass is seen as a mark of authenticity and trustworthiness, further empha- sising the importance of transpar- ency in the supply chain. Price does not matter much Despite rabbit meat being more expensive than other meats, with an average price of around €10 per kilogram at the time of the study, price does not seem to be a major deterrent for most consumers. This willingness to pay a premi- um for rabbit meat highlights its cultural and gastronomical im- portance in Maltese society. The high value placed on rabbit meat suggests that its consumption is driven more by cultural and tra- ditional factors than by economic considerations. Rabbit is healthy Respondents ranked rabbit meat as the healthiest option compared to other meats such as poultry, beef, pork, and lamb. Despite this perception, rabbit meat ranks third in consumption frequency after chicken and beef. This dis- crepancy suggests that while rab- bit meat is considered healthy, its consumption is often reserved for special occasions and traditional meals, rather than being a staple in the daily diet. The study concludes that rab- bit remains a "go-to" food item especially in times of festivities, celebrations and family gatherings and that home grown sources are still preferred over retailed car- casses. But it remains to be seen wheth- er the same trends prevail in ur- ban localities which were not cov- ered in the survey. The authors recommend further research in urban areas to see if the same trends prevail.