Prior to blanching, our snails are purged then put into a state of hibernation. Once blanched, they are de-shelled, packed and despatched the same day via overnight carrier. All of our blanched snails require simmering for 3 hours to cook and tenderise the meat.
We have introduced this product which is very competitively priced for the gastro pub, tapas bars, wine bar/bistros and many other markets.
The snail meat has been cooked in stock then packed into presentation shells with our own garlic and parsley butter.
They can be stored frozen and reheat very quickly for the perfect escargot dish.
These shells are from a different species (Helix lucorum), due to their beautiful markings and colours it makes them an ideal accompaniment when presenting eye catching dishes.
