Description

Snail Caviar

Do you know the Helix Aspersa Muller (snail caviar)? It is a variety of edible snails produced in Mazury, in the north-east of Poland, and from this gastropod small caviar pearls of a pearly whiteness are extracted quite astonishingly.

White gold

Too often we consume snails without taking into account their taste qualities, masked as they are by the excessive addition of garlic and butter, which is a very practical hiding place for the one-armed chef. With this product, no subterfuge possible, it is pure, with a light brining which guarantees conservation. White caviar is extremely rare, each snail produces on average 100 eggs (equivalent to 5 grams), but each egg is picked by hand, and it takes 26,000 to produce 1 kilogram of caviar.

Caviar is a product of the land, and it also tastes like it, which may put off some palates, but brings it freshness, aromas of undergrowth and a unique texture. Rare and delicate, it was nicknamed in Antiquity by the Greeks and Romans the Pearls of Aphrodite. For our part, we recommend that you consume it like classic sturgeon caviar, either with a simple cracker, potatoes, fresh cream, or as a complement to salmon or scallops. More original, dark chocolate and good olive oil and champagne, vintage with a dominant pinot noir, of course! This is an extremeley rare must-try product that will surprise you.

Once harvested, the tiny balls wrapped in mucus are sent to a laboratory which is responsible for cleaning and sorting them to keep only the perfectly round and white eggs. But the mucus of molluscs is also preserved and declined in face creams, whose regenerative properties have been popularized. From ancient Greece to the Middle Ages, snail mucus was already used to treat infections, stomach ulcers or coughs. Even today, herbalists offer it in syrup.