Gian African Snail Escargots

Giant African Snail ( Lissachatina Fulica ) is a macrophytophagous herbivore; it eats a wide range of plant material, fruit, vegetables, lichens, fungi, paper, and cardboard.

Giant African snails (Achatina fulica) are consumed as food in some parts of the world. They are known for their large size and are considered a delicacy in certain cultures.

When prepared properly, they are said to have a chewy texture and a mild flavor.

Apart from Achatina fulica, there are several other species of snails that are consumed as food in different parts of the world. Some examples include the garden snail (Helix aspersa), the Roman snail (Helix pomatia), and the apple snail (Pomacea canaliculata).

These species are often prepared in various traditional dishes and are considered a source of protein in many cuisines.

The first step to ensuring quality is to choose the right species of escargot :

Four species are consumed in France :

Helix Pomatia Linne :

The REAL Burgundy escargot. It is the most recognized and consumed escargot in France. This escargot lives in the wild and is found throughout Europe.

Helix Lucorum :

Is usually called a “white snail” or more simply “snail”. Its shell is very dark. In Turkey and Bulgaria it lives in the wild.

Helix Aspersa :

Commonly referred to as a “small grey”. This snail populates the French countryside, often the result of a breeding program.

Achatina Fulica :

A mollusc that proliferates in countries with humid environments such as Indonesia. French labelling laws prohibit the use of the words “escargot” or “snail” to be used in the labelling of the Achatina Fulica.

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