Snail is a common name that is applied most often to land snails, terrestrial pulmonate gastropod molluscs. However, the common name "snail" is also applied to most of the members of the molluscan class Gastropoda that have a coiled shell
that is large enough for the animal to retract completely into. When
the word "snail" is used in this most general sense, it includes not
just land snails but also thousands of species of sea snails and freshwater snails
Snails are eaten in several European countries, as they were in the past in the Roman Empire. Mainly three species, all from the genus Helix, are ordinarily eaten:
- Helix pomatia, or edible snail, generally prepared in its shell, with parsley butter (size: 40 to 55 mm for an adult weight of 25 to 45 g.; typically found in Burgundy, France; known as l'Escargot de Bourgogne).
- Helix lucorum, found throughout the Eastern Mediterranean region are commonly eaten in Greece and in some rural communities (ethnic Greeks and Georgian Catholics) in Georgia.
- Helix aspersa:
- Helix aspersa also known as the European brown snail, is cooked in many different ways, according to different local traditions (size: 28 to 35 mm for an adult weight of 7 to 15 g.; typically found in the Mediterranean countries of Europe and North Africa and the French Atlantic coast; Helix aspersa aspersa known as le Petit-gris).
- Helix aspersa maxima (size 40 to 45 mm for an average weight of 20 to 30 g.; typically found in North Africa).
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