American Blue & White Rabbits
The American Blue rabbit was developed in Pasadena, California, developed by Lewis H. Salisbury in 1917. It was created via the combination of Flemish, Vienna and Imperial rabbits, and the mandolin-shaped body is very indicative of these breeds. This unique shape is shared only by the Flemish Giant and Beveren breeds. The American White variety was introduced in 1925, which has White Flemish Giant blood that caused white spotting in the coat.
The American Blue rabbit was originally known as the German Blue Vienna. The name was changed in America shortly after World War I but can still be found in other parts of the world as the German Blue Vienna.
American rabbits have the deepest blue color of any of the recognized breeds in America. It was a popular breed in America for fur and meat until the 1950’s until it was replaced with more popular meat and fur breeds like Californian and New Zealands rabbits. Americans are now the rarest variety of rabbit in America. The Blue Imperial is already extinct. The Vienna Blue is gone from the U.S. and hard to find in Germany.
Americans are large rabbits with mature bucks weighing 9 to 11 pounds and does at 10 to 12 pounds. They are a hardy breed, docile in nature, produce large litters and are typically good mothers. Fryers make marketable weight fairly quickly and are easily kept on wire bottom hutches.
American rabbits are included in the Slow Food USA project under Ark of Taste, Meat and Poultry.