Lesson 4:
Types of Edible Snails
The Beginning of Snail Consumption
The ancient Romans began to eat snail meat. They even had special "snail" gardens, where they fed snails with aromatic herbs so that these animals reached the required size and had a special taste and aroma. In France and Italy, snails have long been collected in forests. However, this is now banned in most European countries due to the damage it does to the natural ecosystem.
Snails in Demand on the Market Low Fat Content
The most popular snails on the market are 2 species: Helix Aspersa Muller and Helix Aspersa Maxima. They are the ones grown using industrial capacities. On our farm we raise Helix Aspersa Muller snails, which have exquisite taste qualities, they are the least demanding in preparation, storage and transportation.
Helix Aspersa Muller

It is a small gray snail. The shell of an adult Muller reaches 30-45 mm in diameter. These snails taste great and do not require pre-treatment before consumption. They can be cooked in a shell without cutting off the stomach. About 80% of European snail farms grow this type of snail. Muller mucus is used in cosmetology and pharmacy.
Helix Aspersa Maxima
This is a large gray snail, almost twice the size of Muller. Delicious, but needs pre-treatment before consumption.
Helix Pomatia, or grape snail
It is not grown on farms. It is common in the wild in Europe. However, in many European countries it is forbidden to collect wild snails. Helix Pomatia has less refined taste than Muller and Maxima.
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