History and information about the Champagne d'Argent rabbit
The Champagne d'Argent is a very old heritage breed, originating in the Champagne district of France. In Europe, the breed is called the Argente de Champagne (the silver from Champagne) which is more technically accurate. There are other "Argente" breeds as well that are recognized in Europe, such as the Argente Noir, Argente Bleue, etc. In the US and Canada, Champagne d'Argents and Crème d'Argents are recognized, along with the more recent Argente Brun.
Champagnes (as they are popularly called) are a somewhat smaller rabbit in Europe and were originally bred for their fur. They are still noted for having an excellent pelt. When imported to North America about 100 years ago or so, the weights were raised, making them a dual purpose meat and fur breed. Senior bucks weigh 9-11 lbs. and does are 9 1/2-12 lbs., about the same as other popular meat breeds such as New Zealands and Californians.
What makes the Champagne unique, apart from their superior fur qualities, is that the babies are born pure black and they gradually "silver out", starting at about three weeks of age. While the rate of silvering varies depending on bloodlines, the bodies of Champagnes are pretty much fully silvered by about three months of age, with the head the last to completely silver. It is not uncommon to see some six-month-old rabbits that still have some black on their heads. And unlike New Zealand Whites (albinos) and Californians, Champagnes have lovely brown eyes, not pink.
Champagnes are a fascinating breed to raise and enjoy. Those looking for a backyard protein source appreciate the heritage characteristics and the personality of the Champagne d'Argent.
Champagne mother and litter approximately 3 weeks old, almost ready to start the silvering process.
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