Our escargot are a heritage French snail called Petit Gris, or Little Grey snail. Think of them as equivalent to bay scallops - small and prized for their sweet flavor and tenderness. Sourced from a boutique escargotiere - a snail farm - that sustainably raises snails in sunlit greenhouses on a wild foraged diet of greens and herbs, which contribute to a nuanced flavor profile. Fully cleaned, lightly salted, and cooked for your convenience, these succulent escargot need onl...
Origin: India Scientific Name: Penaeus Monodon Common Name: Tiger shrimp, Asian tiger shrimp ...
Origin: South America, India, Thailand Scientific Name: Litopenaeus Vannamei Common Name: Whitele...
Origin: South Africa Scientific Name: Loligo Vulgaris Common Name: Chokka Squid, chocolate squid...
Origin: South Africa Scientific Name: Octopus Vulgaris & Octopus Magnificus ...
South Africa Scientific Name: Todarodes Sagittatus Common Name: Pota squid tentacles cleaned & graded...
Our escargot are a heritage French snail called Petit Gris, or Little Grey snail. Think of them as equivalent to bay scallops - small and prized for their sweet flavor and tenderness. Sourced from a boutique escargotiere - a snail farm - that sustainably raises snails in sunlit greenhouses on a wild foraged diet of greens and herbs, which contribute to a nuanced flavor profile. Fully cleaned, lightly salted, and cooked for your convenience, these succulent escargot need only to be heated briefly before serving. You may add garlic, butter, parsley, and a splash of white wine for a truly traditional experience.
Our escargot have been cleaned and cooked with a little salt - nothing more. This leaves you with very little to do in the kitchen. Stuff the snail shells with butter, garlic, and parsley or the sauce of your choice. Roast in the oven at 400 degrees F until bubbly, about 5 minutes. Serve with warm crusty bread, toast, or crackers. Use the included snail forks to pick the meat out of the shells.
| Category | Seafoods |
|---|---|
| Product Name | Petit Gris Escargot |
Good and Fresh Meat I really Loved it
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