Vermont Rabbitry was started by Phil Brown in 1987. He used to raise New Zealand white rabbits, but now he focuses on processing rabbits (and other types of animals) raised by other local growers. He currently processes about 4,000 rabbits per year. Fun fact: rabbit meat is high in protein, low in cholesterol, and low in fat. Edible Green Mountains noted in a recent article that "...according to Slow Food USA, 'Rabbits can produce six pounds of meat on the same amount of feed and water it takes a cow to produce just one pound.'" You can find Vermont Rabbitry rabbit meat in our Meat and Seafood Department!