Escargot Snails Food

They are fed with a selected range of vegetation and cereals which results in high quality easy digestible and nutritious produce. Snails can be used in so many different forms and can taste very differently as appetizers soups main courses in a sauce side dish salad or in a dessert.

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Snail production of the largest snails means that they are usually sliced and canned to be ready for food consumption.

Escargot snails food. Snail shells have been found in archaeological excavations indicating snails have been eaten since prehistoric times. It is no secret that many people find snails to be delicious as an appetizer or as a main course. Today france is the largest consumer of edible snails in the world and must import much of the estimated 40 000 tons eaten there each year to keep up with demand.

Like all recipes of french cuisine escargot bourguignon has gained its popularity among the chefs who cook them giving the beautiful title to the dish and adding aromatic spices to the recipe. Escargot recipes are on the rise as the next popular dish for chefs. In france the two most common edible snails are the burgundy snail also called vineyard or large white snail which are about 1 3 4 inches long and the smaller petite gris snail about 1 inch long.

For petit gris snail 10 grams it takes between 15 and 20 grams of food. Escargot french an edible snail especially one prepared as an appetizer or entree. Leave a handful under an overturned propped up flower pot and the critters will come.

Empty escargot shells have been found at prehistoric sites throughout the mediterranean and escargot was a valued luxury food during ancient greek and roman times. In france snails are common and referred with the french word escargot land snails as food escargots. Our snails are nurtured in an outdoor field which allows them to grow in a natural free range environment.

To harvest many snails at once lure them to a gathering spot by taking advantage of their passion for bran. A number of archaeological sites around the mediterranean have been excavated yielding physical evidence of culinary use of several species of snails. Our range includes fresh escargot and precooked escargot fillets in brine.

The romans in particular are known to have considered escargot an elite food as noted in the writings of pliny. Edible snails range in size from one millimeter to 312 mm in length which is the biggest snail species called giant african snail achatina fulica. Land snails are part of the european cuisine.

A couple of centuries ago only poor population used snails for food in some countries of europe. Count between 30 and 40 grams of food in total to produce a large gray snail 20 grams over a period of about 5 months. Quantity to be distributed per day for 100 snails.

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