Rabbit meat in the Philippines isn’t new, but most Filipinos still want nothing to do with it. You won’t see it on carinderia menus, and it rarely shows up in conversations around alternative proteins. But in Bacolod, there’s one place that serves a boat load of it.
This post isn’t a deep dive into one restaurant though. It’s a full look at why rabbit meat hasn’t caught on here, what it actually tastes like, why it’s being pushed as a sustainable option, and what the government is doing in response to the recent swine flu outbreak
But first. What does an all-rabbit meal actually look like?
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Table of Contents:
- Rabbit Meat in the Philippines: Bacolod’s Sustainable Dining
- Hops Grill House: Bacolod’s Rabbit-Only Restaurant
- Rabbit Meat in the Philippines: Why It’s Rare
- Rabbit as a Sustainable Alternative
- Health Benefits of Eating Rabbit Meat
- ASF and the Shift Toward Alternative Proteins
- Can Rabbit Meat Succeed in the Philippines?
- Final Thoughts
- FAQ
Rabbit Meat in the Philippines: Bacolod’s Sustainable Dining
Rabbit meat in the Philippines rarely shows up on menus, But at Hops Grill House in Bacolod, it’s the focus. The restaurant has a full section of the menu dedicated to Lapan, local rabbit, but still serves pork, chicken, and beef options for less adventurous customers.
The Dishes I Tried
I stuck to the rabbit. I ordered their rabbit sisig, a rabbit cheeseburger, Hops Puff (a Singapore-influenced pastry), lumpiang Shanghai, siomai, and pancit molo soup. A lechon-style rabbit came last, spit-roasted outside and basted with a sauce the owner refused to name. This is not on the regular menu and needs to be pre-ordered.
Initial Reactions
The meat is lean and clean yet slightly gamey. The sisig had seared edges and just enough chili. The Hops Puff was flaky and packed with shredded rabbit. The cheeseburger was juicy without the grease. The lumpia and siomai carried more texture than flavor, but they still worked. The pancit molo soup has fantastic flavor and the dumplings, packed with rabbit meat, are a delicate touch.
The lechon rabbit stole the meal though. Juicy, dense, and rich without being oily. Served with a spicy house-made sauce, the lechon tastes closer to chicken than pork, but not by much. It was naive on my part, but I expected a crispy lechon type skin, but due to the lack of “fats” in rabbit meat the skin doesn’t get very crunchy despite it having just been removed from the fire.
This wasn’t my first experience with rabbit, and I’d still recommend others try it.
Hops Grill House: Bacolod’s Dedicated Rabbit Restaurant
Hops Grill House calls itself the only rabbit-focused restaurant in Bacolod and it doesn’t feel like a marketing stunt. Nearly the entire menu is built around rabbit, listed locally as lapan. While they still offer pork and chicken options, the standout section is the lineup of lapan meals and snacks, all served with rice and a cold cucumber lemonade.
It might be the most committed example of serving rabbit meat in the Philippines, with nearly every dish centered on it.
What’s on the Menu
In addition to the dishes I tried, they serve rabbit in just about every format possible: fried, grilled, barbecued, ground into burgers, or tucked into seaweed wraps. The lapan ala king is coated in breadcrumbs and drowned in white sauce. The Hungarian sausage meal leans into strong seasoning. They even do rabbit poppers, BBQ sticks, and rabbit pizza.
There’s clearly a push to make rabbit feel familiar. Every item mimics something people already know, like pork sisig or chicken ala king, but reimagined with rabbit. It’s comfort food with a curveball.
What you won’t find are the stews, braises, or roasted rabbit dishes popular in places like France or Italy. This place doesn’t chase fine dining. It builds a local, boots-on-the-ground case for rabbit as everyday food.
Who Is Nonoy Doren?
Nonoy Doren owns Hops Grill House and serves as the president of the United Negros Island Rabbit Meat Producers. He didn’t open the place just to run a kitchen. He opened it to solve a supply problem most people didn’t even realize existed.
When rabbit farming took off locally, small-scale producers had nowhere to sell. No restaurants wanted it. No markets moved it. Hops Grill House became the outlet. A place that gave farmers a reason to keep breeding and customers a reason to give rabbit a shot.
He’s not a chef or an influencer. He’s a guy who saw a dead-end market and decided to build the entire road himself.
Rabbit Meat in the Philippines: Why It’s Rare
Rabbit meat in the Philippines isn’t illegal, hard to find, or outrageously priced. So why don’t more people eat it?
The Cultural Taboo Around Eating Rabbit
The biggest obstacle is psychological. In the Philippines, rabbits are seen more as pets than livestock. They’re cute, quiet, and often kept in backyard cages, usually by kids. That emotional attachment makes it hard to see them on a plate, no matter how sustainable or nutritious they are.
This isn’t unique to the Philippines. Western countries like the US and UK carry the same stigma. But the difference is that in Europe, rabbits are commonly eaten in places like France, Italy, and Spain. There, the cultural narrative treats rabbits as dual-purpose, pet or protein depending on context.
Here, the line between the two is harder to cross.
Which makes the whole thing even weirder when you realize Soup Number 5, the one made from a giant bull’s cock, is sold on street corners without a second thought. But rabbit? Suddenly it’s a moral crisis.
Unless you’re vegetarian or vegan, I see no reason not to eat rabbit.
Unfamiliar Flavors
Even for those willing to try it, rabbit doesn’t deliver the fatty richness of pork or the soft neutrality of chicken. It’s lean, slightly gamey, and more fibrous than most meats served in carinderias. That texture alone can throw people off, especially when it shows up in dishes they expect to taste a certain way.
If you grew up eating pork sisig or chicken lumpia, switching to rabbit in those same dishes takes some adjustment. It doesn’t taste bad. It just doesn’t taste like what your brain expects.
Rabbit as a Sustainable Alternative
Rabbit meat offers one of the most efficient, low-impact options for raising animals in the Philippines. And in 2021, the Department of Agriculture, through the Bureau of Animal Industry, began initiatives to support the production and distribution of rabbit for both meat consumption and livelihood development in the Philippines.(Source: da.gov.ph)
Rabbit as a Low-Impact Meat Source
Rabbits need less land, water, and feed than larger livestock like pigs or cattle. They thrive on forage and vegetable matter, and their small size makes them ideal for backyard and small-scale farming. This lowers both the environmental footprint and the upfront investment, making rabbit a realistic protein option for rural areas hit hardest by rising food costs and climate pressure.
Fast Breeding, Short Turnaround
Rabbits reproduce faster than any other meat animal commonly raised in the Philippines. A single doe can produce up to 50 offspring per year, and each could reach market weight in 12 to 14 weeks. That short cycle means more meat, more often, with less overhead. For small farmers, it’s a way to generate income without waiting half a year to see a return.
Feed Efficiency Compared to Pork and Chicken
Rabbits convert feed into meat at a rate of around 3:1, which puts them right in line with pigs and just behind broiler chickens. They don’t need grain-heavy diets, and they thrive on forage and simple plant-based feed. For small-scale producers, that means lower costs, less reliance on commercial feed, and more flexibility in how they raise their animals.
(Source: meatscience.org)
The Ethical Debate Around Eating Rabbit
Most people who push back on rabbit meat don’t have a nutritional argument. They have an emotional one. Rabbits are quiet, cute, and often kept as pets. That makes it harder for some to see them as food, even though they’re easier on the environment than pork, beef, or chicken.
But if you’re already eating pigs, chickens, or cows, drawing the line at rabbit doesn’t really make sense. It’s not about ethics. It’s about conditioning.
The animal is smaller, cleaner, and requires less to raise. If anything, it checks more boxes for ethical consumption than most of what’s on a typical plate. The only thing stopping people from seeing it that way is a mental block.
Related Reading: The Ultimate Bacolod Sweets Guide
Where to Stay in Bacolod City
Luxury Accommodations: – Stonehill Suites (↗) – Modern comfort meets elegance at Stonehill Suites. With spacious rooms, a rooftop bar, and a prime location, it’s a top choice for business and leisure travelers alike.
Mid-Range Accommodations: – Park Inn By Radisson (↗) – Stylish, comfortable, and centrally located, Park Inn by Radisson offers modern rooms, top-tier amenities, and easy access to Bacolod’s best shopping and dining.
Budget Accommodations: – The Suites at Calle Nueva(↗) – The Suites at Calle Nueva offers modern air-conditioned guestrooms with free Wi-Fi. It is a short 3-minute walk from City Hall, City Plaza and San Sebastian Cathedral.
Looking for other great places to stay in Bacolod City? Use the search bar below to find more options!
Health Benefits of Eating Rabbit Meat
Rabbit meat in the Philippines delivers on every nutritional checklist. It’s lean, high in protein, low in cholesterol, and loaded with B vitamins. You’re not choking it down for health points though, it actually tastes good.
People love to pretend chicken breast is the clean option, but rabbit beats it in every major category. Less fat, more nutrients, and no one had to pump it full of salt and preservatives just to make it edible. Pork is greasy death. Beef is slow regret. Rabbit is lean, clean, and not trying to murder you from the inside.
Nutritional Breakdown
If you’re looking for rabbit meat nutrition details, start here. Per 100g, it averages 120 calories, 21.8g of protein, and just 4.5% fat. That puts it leaner than chicken breast, which clocks in around 135 calories and 17.9% fat depending on the cut.
It also beats chicken, pork, and beef in cholesterol, coming in at 31mg versus chicken’s 62mg, pork’s 109mg, and beef’s 72mg.
It’s high in CLA, antioxidants, and polyunsaturated fats. That fat profile makes it a smart option for older adults, people managing cholesterol, and those with diabetes.
You don’t need a medical degree to see the difference. If pork and beef are the heavy hitters, rabbit is the lean, mean middle finger to every doctor’s warning about red meat.
(Source: Goli et al., 2025. Consumer perceptions of rabbit meat as an alternative animal protein source. PDF)
How It Compares to Other Meats
Rabbit meat in the Philippines is still a rare find, but it’s not because it can’t compete. The problem isn’t supply, it’s perception.
Price:
It’s not dirt cheap, but it’s also not wagyu. In areas where rabbit is raised locally, it often lands between chicken and pork in cost. And because it’s lean and mostly edible meat, you’re not paying for fat and gristle.
Versatility:
If you know how to cook chicken, you already know how to cook rabbit. It holds up in adobo, afritada, lumpia, or burgers just as well as it does in European-style stews, braises, and roasts. You’ll find it in French civet, Italian coniglio alla cacciatora, or even just pan-seared with garlic and herbs. It’s not exotic. It’s just underused.
Flavor:
Rabbit is lean, slightly gamey, and takes seasoning fast. It doesn’t soak into everything like pork or beef. That’s a win if you want a cleaner meal. But if you’re chasing those rich, fatty flavors that melt into the plate, rabbit won’t do the work for you.
The lack of fat is the tradeoff. You don’t get the drips and sizzle that make pork explode with flavor. What you season is what you taste.
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ASF and the Shift Toward Alternative Proteins
When pork prices exploded during the African Swine Fever outbreak, the entire food system took a hit. It exposed how unstable the country’s meat supply really is. That’s when rabbit meat in the Philippines started getting attention from producers and policymakers looking for answers.
The push for alternative meats in the Philippines isn’t just about variety. It’s about survival. Rabbit offered a path forward. It didn’t require reinvention, just recognition. That’s why it ended up in front of policymakers and producers looking for answers.
How ASF Impacted the Pork Supply
African Swine Fever hit in 2019 and it never really stopped. New waves kept rolling through, shutting down farms and restaurants as recently as late 2023. Backyard producers got wiped out. Prices shot up. Pork fell off the menu in places that used to serve nothing else.
The Department of Agriculture reported over 300,000 pigs lost in the early waves alone.
(Source: Department of Agriculture) It was a wake-up call. One disease wrecked the country’s most relied-on protein. The system had to change, fast.
Rabbit as a Government-Endorsed Solution
In 2021, the Department of Agriculture approved formal guidelines to import meat-type rabbit breeds. Pork was already collapsing. They needed something fast, cheap, and realistic for small producers to adopt without rebuilding from scratch.
Rabbit filled that gap. It bred fast. It thrived on forage and vegetable matter. And it didn’t require land, infrastructure, or investment most farmers no longer had.
Breeding speed and low cost opened the door, but rabbit meat in the Philippines proved its value through nutrition. This was survival planning dressed as policy.
(Source: DA.gov.ph – Rabbit Import Guidelines)
Can Rabbit Meat Succeed in the Philippines?
Rabbit meat in the Philippines has the potential to scale, but the infrastructure needed to support it doesn’t exist yet. There’s no cold chain in place. No reliable distribution network. And breeders have no way to get meat from the backyard to the market without shouldering the entire process themselves.
Feed and equipment are still hard to source. Small-scale raisers struggle to access proper breeding stock. And even when they manage to produce a solid yield, there’s no buyer lined up to take it off their hands. That kind of uncertainty keeps the industry from growing.
A few groups are trying to change that. The Association of Rabbit Meat Producers, Inc. (ARaMP) is one of the only national organizations working toward industry-wide structure. Regional efforts like the Negros Island Rabbit Meat Producers and Breeders Association give local raisers a place to connect.
These challenges aren’t unique to the Philippines. Even in larger markets, rabbit remains a low impact meat source with supply chain issues of its own. One industry report breaks down how global disruptions have pushed rabbit off shelves in countries that once had stable production. It’s a problem shared by many alternative meats in the Philippines, not just rabbit.
Most of these groups operate through Facebook. Some are co-ops. Some are farms that started building communities out of necessity. But none have national funding or coordinated logistics.
The system holds it back, but that’s not the only hurdle. The cultural taboo around eating rabbit still shapes demand, even in places where people are open to new protein sources. Without supply, demand can’t grow. Without demand, the supply won’t scale.
Rabbit meat stays stuck on the sidelines. It’s ready for more, but the system keeps it there.
Final Thoughts
Rabbit meat in the Philippines makes sense on paper. It’s healthy, affordable, and easier on the planet than pork, beef, or even chicken. The science backs it. The numbers support it. But logic doesn’t drive food culture. Habit does.
The country doesn’t need another awareness campaign. It needs a working supply chain. Something people can trust, afford, and actually find. Until that happens, rabbit stays stuck in restaurant corners and backyard cages.
It’s not the market that’s failing rabbit. The real problem is the lack of structure. No logistics, visibility, or support. That’s what kills it before it even has a chance.
Tried it? Curious? Think rabbit doesn’t belong on the plate? Let me know what you think in the comments.
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Rabbit Meat in the Philippines FAQ
Yes. Rabbit meat is legal and regulated for consumption in the Philippines. In 2021, the Department of Agriculture issued guidelines to support rabbit farming for food and livelihood. The meat is safe to eat and falls under existing food safety and animal welfare standards.
It’s still a niche market, but rabbit meat can be found through local farms, online sellers, and a handful of restaurants like Hops Grill House in Bacolod. Most suppliers operate through Facebook or private networks, so it’s not something you’ll find at your neighborhood supermarket.
It’s mostly psychological. Rabbits are seen as pets, not food. That emotional block makes it hard for people to picture them on a plate. Even if the meat is clean, healthy, and sustainable. There’s also a supply issue. Until production and distribution scale up, rabbit will remain on the long list of “exotic” Filipino dishes
Rabbit meat is leaner, lower in cholesterol, and higher in protein than both pork and chicken. It’s also rich in B vitamins and polyunsaturated fats, which should make it a no-brainer for people managing cholesterol, heart issues, or diabetes.
It’s lean, slightly gamey, and takes on seasoning quickly. It doesn’t have the fatty punch of pork or the bland neutrality of chicken. What you season is what you taste. Done right, it’s clean, savory, and absolutely delicious
