Wild Burgundy Snails, Canned / 96 per unit

Escargots de Bourgogne Sauvages, or Wild Burgundy Snails, are a timeless French delicacy. The preeminent purveyors in Burgundy, Henri Maire and La Maison de l’Escargot, have been satisfying the most discriminating palettes in France since 1938 and 1894 respectively.

Easy to prepare, simply drain the snails, top with snail butter, and heat in the oven. Serve piping hot. At one time serving escargot meant a full day's work to clean and prep the fresh snails. Canned snails work perfectly—but without the labor, and can be whipped up anytime. Wild Burgundy Snails are not only used for escargot. As a tasty and highly versatile protein they can be used in pastas, soups, salads, dumplings, kabobs, and as a topping to many fishes and other meats. Featured in Tom Keller’s Bouchon Cookbook, they are a favorite of many chefs around the world.

The Wild Burgundy Snail has long been a favourite of many chefs the world over. And the Helix Pomatia Linne is the “Kobe Beef” of the 116 varieties of the Helix snail. Harvested live in the wild regions of Burgundy, this snail is exclusively imported by Potironne to North America. Used in over 1,000 award winning restaurants in the U.S., these delicious snails are now available exclusively through Potironne from the famed Sarl Henri Maire and La Maison De L’Escargot. Amazingly versatile from their famed use in Escargot, they can also be used in pastas, soups, salads, and as garnishes in a virtually limitless range of uses. High in protein and calcium, Wild Burgundy Snails are a true culinary treasure now available to the home chef! 

These snails are wild caught and never farmed, exclusively from the Burgundy region of France and famed for their taste, quality, and size. They are harvested in the wild and delivered live where they are hand sorted by size, washed, and prepared using a method dating back to the ancestral French standards perfected since 1938. Long term Wild Burgundy Snail sustainability is important. The harvest is conducted annually during April & May as the snails emerge from hibernation. This harvest has been practiced for centuries dating back to Roman times to protect these wonderful creatures from over harvesting. They also take care to restrict harvesting size to ensure future reproduction and population size. 

Store unused snails in an airtight container in the refrigerator. Use within 3 days of opening.