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ESCARGOTS

ESCARGOTS
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Price: £9.00
Availability: Out Of Stock
Model: EscargCuit
Average Rating: Not Rated

Available Options:
Conserve d’escargot :

Escargot in court-bouillon

ESCORGOTS

The Bellorr snail farm, certified by the Institut Régional de la Qualité Agroalimentaire (Regional Institute for Food Quality) is based in Mons, a small village near the famous city of Cognac. This region of prestigious vintages and gastronomy is the kingdom of the cagouillards, the historical birthplace of the escargots.

Escargots originating from FRANCE

The current market operates at 98% with snails imported from Eastern countries, from Greece, Turkey etc.

These imported snails are harvested in the wild by nomadic communities which do not take into account the reproductive cycle of the snails. The stocks are decreasing constantly and the resources are set to dry out. Seeing this has motivated Bellorr to produce quality escargots under a label licenced by the Poitou-Charente council and directed by the IRQUA (Institut Régional de la Qualité Agroalimentaire).

Our pledge to the world’s tables:

Escargots of the Helix Aspesa Maxima species

  • a plant-based diet
  • adherence to hygiene regulations for the breeding
  • transformation in laboratories holding a Health and Safety licence with a HACCP plan
  • a quality selection to execute the various preparations

The History

Man has been eating snails since Neolithic times. In the beginning, snails were collected in the wild and eaten rapidly, then humans wanted to hold stocks which they could use as desired. From the Romans’ idea of reserve parks, breeding parks were adopted at the end of the 19th century.

The breeding has really been developing since the 70’s due to the diminishing number of snails in the wild and an increase in population.

The most commonly eaten breeds of escargots are:

  • Helix lucorum: Turkish snail (Balkan origin)
  • Helix pomatia: Escargot de Bourgogne (European continental region)
  • Helix Aspersa with 2 sub-species
  • Helix Aspersa Muller: Petit-Gris Escargot (Oceanic region)
  • Helix Aspersa Maxima: Gros-Gris Escargot (Mediterranean region)
  • Only these last two species are bred because their culinary values are higher.

Breeding

There are three stages in the breeding cycle, taking place from January to the end of October;

Reproduction - from January to May

The selected reproductive snails are placed in an air-conditioned greenhouse where the temperature and the hydrometrics are controlled. They are fed according to the physiological needs of the animals (a mixture of cereals and minerals). They will lay around 80 to 120 eggs once or twice. These eggs are harvested and placed in an incubator for three weeks. When they hatch, the baby snails come out of the eggs already formed and after 5 or 6 days, they are transferred to the Nursery. 

Nursery - from March to June

This is a critical phase for the baby snail, its shell is still fragile, and it has numerous predators. They are placed in a greenhouse where new vegetation is abundant. The conditions are optimum and they grow rapidly: between 1 and 2 months, their weight will multiply 10-fold. As the density becomes too great, they are moved away to the Growing park.

Growing - from April to October

They are going to carry on growing regularly for 2 to 3 months, feeding on plants and a mixture of crushed cereals and minerals specially designed for them. Their breeder’s observation and technique are going to determine the timing of the harvest, which will be carried out one by one, over several rounds.

After the harvest, they are put out to dry in front of ventilators. As they feel they are dehydrating, they have a survival instinct (“estivation”: a summer hibernation), they empty their digestive tube and fall asleep. 

They are then stored in a cold room whilst waiting to be sold. 

ESCARGOTS
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