Ragù with rabbit

The production of this ragù (meat sauce) is made with the gray rabbit of Carmagnola, a small town in the province of Torino. This high-quality meat, traditional food product (PAT) and protected by Slow Food Association, is the only purebred of rabbit from Piemonte. This rabbit can not breed in a cage but in pens with sweeping field and shelter against the weather. In the table, the gray rabbit of Carmagnola is an excellent meat: thanks to a very fine bone structure and superior muscle mass, the meat is tender and tasty, especially white.


Tajarin - Piemonte egg pasta

 

The ragù of Carmagnola grey rabbit is perfect to pair with with Piedmont egg tagliatelle, called tajarin.