EVERYBODY HELPS WITH SHELLING
Processing vineyard snails is a time consuming process that must be done by hand. After being harvested from the field, the mollusks sleep for several days while their intestinal tract empties. Then they are blanched in boiling water for ten minutes. With a slender fork, the snail is drawn out of its shell and the liver and intestines are removed.
The delicate muscle tissue is degummed in water and salt and then simmered to perfection for several hours in a delicious vegetable broth. This is the best way for the escargots to take on the full flavors of any further ingredients, herbs, and spices. Our escargots are sold fully ready for your recipe â€” whether they are fresh in broth, frozen, or a snail specialty from our web shop.