Ingredients
INGREDIENTS: Cooked Burgundy snails* 45%, butter 40%, water, parsley 3.8%, dehydrated garlic 1.8%, shallot, salt, spices, herbs (including celery).
*Species: Helix pomatia.
May contain traces of wheat, egg, soya, crustaceans, fish.
Consume only when thoroughly cooked.
Storage & cooking instructions
STORAGE: Ice compartment (-6 °C): 3 days. Freezer at -18 °C: see date on the side of the box.
DO NOT REFREEZE AFTER DEFROSTING.
PREPARATION: Preheat oven to 180 °C (th. 6) for 10 minutes. Remove the still frozen snails from the plastic tray and place them in a dish. Bake for 10–12 minutes. The snails are ready when the butter starts sizzling. Cooking time may vary depending on your oven.
Average nutritional values
per 100g
Description
Burgundy snails are one of the emblematic ingredients of French gastronomy. Here they are presented without their shells, as snail meat to be heated in the oven in a small dish.
Did you know that snails are harvested manually in the wild, in forest areas and damp slopes where nature remains preserved?
Our recipe is prepared with the species Helix pomatia, also known as Burgundy snail, the variety most appreciated by connoisseurs for its tender, delicate, and flavorful meat.
The Burgundy-style stuffing is a traditional and indulgent recipe made with butter, garlic, and parsley, prepared on site in our workshop. It contains no additives or preservatives.
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