Harvesting and Processing French Escargots Snails

French restaurantWhen it comes to the world’s most popular species, the three ones that top the list are the Turkish snail (Helix locurum), the European Garden Snail (Helix aspersa), and the Roman or Burgundy snail (Helix pomatia). They’re known for their impeccable texture and flavour. These three shell slugs are the heart of some of the most expensive escargot dishes. Add garlic, butter, and herbs to these tender morsels, and they become the most delicious and luxurious dishes you’ll find especially in French restaurants.

Where Do They Come From?

Pomatia, locurum, and helix aspersa come from different parts of Europe. But all three can be found thriving in the wilderness around the Alps in Eastern France. The escargots come out looking for food after heavy rains. During the fall and winter months, these snails come together to survive the colder season and Escargot harvesters collect them at this time.

They are hand picked from this region unlike the ones that come from the snail farms that are growing their mollusks in man-made ecosystems. They are collected in the wild, placed in a basket, and then brought to the processing center.

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