Snail caviar is a unique product
There are numerous delicacies in the world, however «Snails House» offer you its unique product, rich in vitamins and minerals with the bioavailability that surpasses the sturgeon caviar. We are happy to offer you our high quality product. «Snails House» gathers snail eggs at its own farm, situated in the ecologically pristine area. Quality and taste nicety of our caviar is explained by the fact that we gather eggs manually and carefully and marinade it after the unique receipt.
Biological value of escargot caviarConsumption of snails is not new. Dished, prepared from them, have been considered delicacies, while escargot caviar is getting popularity. Its unique composition is a balanced vitamin-mineral complex, which surpasses the usefulness of other types of caviar. It is peculiar by the high quantity of vitamins А, С, Е, D and such microelements as potassium, magnesium, zinc, ferrum, natrin and cuprum. Due to its rare composition, snail caviar improves the work of heart-vascular system, thyroid gland, and facilitates the work of the whole body.
Buy snail caviar wholesale at the farm «Snails House»«Snails House» farm gathers snail eggs of Helix Aspersa Maxima and Helix Aspersa Muller types. Reproduction of these mollusks takes place in spring. Snails are hermaphrodites so each is able to lay eggs. Overall, one Helix Aspersa Maxima snail is able to lay from 120 till 180 eggs in one egg mass, while Helix Aspersa Muller lays up to 120 eggs. About 300 mollusks can be used to get 1 kilo of caviar or 30000 grains. Snail eggs are white with smooth cover. They are very fragile, which makes them difficult to assemble. Since mollusks lay their eggs in the ground, the collection is carried out manually. Almost at the jewelry level, each egg is collected and sorted with the help of a magnifying glass. «Snails House» farm offers you to order snail caviar wholesale. When you but our product, you are ensured to get fresh, qualified and ecologically clean snails caviar.
How to marinate snail eggs ?The gathered eggs must be washed under running water. There are two ways of conservation. The first one is pasteurization, which allows preserving the canned product up to 6 months from the date of gathering. This recipe uses salt and water. Prepared eggs are poured with brine, and then laid out in jars and pasteurized in a special laboratory. It was applied in the 80s of the last century. A significant drawback of this method is that the product loses its unique properties, and the shell becomes more elastic and does not burst in the mouth, which can make consumption pleasant. The second recipe is a unique method of storage invented by Dominique Pierre (French farmer) in 2004. Due to this recipe, eggs preserve their useful properties and burst in the mouth at the slightest touch with the soft palate and tongue. This recipe avoids pasteurization. The following ingredients are used:
- Sea salt;
- Rosemary extraction;
- lemon acid.