Snails raised for food, also known as escargots, are a popular ingredient in many cuisines, particularly in Europe and North Africa. They are typically consumed cooked and served as a dish on their own or as a garnish in other dishes. Snails are typically farmed in controlled environments, where they are provided with a suitable habitat and a diet of fresh vegetation to promote optimal growth and flavor. They are then collected and processed for consumption.
When cooking snails, they are usually removed from their shells, and then simmered in a mixture of butter, garlic, and herbs to create a flavorful and tender dish. They can also be grilled or fried, and are often served with a variety of dipping sauces and accompaniments.
Breeds of Snails
There are the following breeds of Snails:
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 Achatina fulica
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Achatina fulica is a species of large land snail, commonly known as the giant African snail. It is native to East Africa but has been introduced to many other parts of the world, including Asia, the Caribbean, and the United States. The snails are popular in some countries as a food source, but they are also considered a pest in many areas due to their ability to damage crops and spread diseases.
Achatina fulica snails are hermaphrodit
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Archachatina marginata |
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Archachatina marginata, known colloquially as the Giant West African Snail, is a species of land snail found in West Africa. These snails are known for their impressive size and striking appearance. The shell of the Archachatina marginata is a glossy, mottled brown and cream color, and can grow to be up to 20 cm long. The body of the snail is usually a pale, creamy color and is covered in a slimy mucus that allows the snail to move across surface
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Cornu Aspersum |
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Cornu aspersum is a species of air-breathing land snail, also known as the garden snail or the European brown snail. These snails are found throughout Europe and are a common sight in gardens, parks, and other outdoor areas.
The shell of the Cornu aspersum is typically brown or yellowish-brown in color and has a distinctive spiral shape. The shell can grow to be up to 4 cm in diameter, and the body of the snail is usually a pale, yello
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Escargot de Bourgogne |
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Escargot de Bourgogne is a type of snail that is known for its use in French cuisine. It is also known as the Helix pomatia snail, Roman snail, or Burgundy snail. These snails are found throughout Europe, but are most commonly associated with the Burgundy region of France, where they have been harvested and consumed for centuries.
Escargot de Bourgogne snails have a distinctive shell that is usually a light brown or beige color with da
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Helix aspersa |
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Helix aspersa, also known as the "Brown Garden Snail," is a species of snail that is native to the Mediterranean region and Western Europe. They are a common pest in gardens, where they feed on a wide range of plants and crops.
In some countries, such as France, Spain, and Portugal, Helix aspersa snails are considered a delicacy and are used in a variety of culinary dishes, usually cooked in garlic, herbs, and wine. The snails are usua
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About Snail
