Product
Snails
The escargot of French cuisine. In Belarus, snails have long been gathered for export, but almost nobody cooks them.
What it is
Why it works
- 01
Taste
Delicate and earthy, like mushrooms. Best with garlic butter.
- 02
Benefits
Pure protein, almost no fat, plenty of iron.
- 12 in butter25–35 BYN
- First incomeseason 2
How we make it
How we make it
The snails live in a pen of clover and rapeseed, and in summer they need watering and checking. The wait is longer than a year: young snails from a June clutch reach the right weight by September of the following year.
The pen
10 by 10 m, with 1 m high netting and an electric fence wire along the top so the snails cannot crawl out.
Feed
We sow clover and rapeseed, water in dry weather and lay boards as shelters.
Breeding stock
We release 5–10 kg of snails in May.
Clutch
In June the snails lay eggs. The young grow until September of the following year.
How we serve it
How we serve it
We serve snails Burgundy style, in garlic butter, and for most guests it is the first snail of their life. Restaurants find blanched meat easier to use, while buyers take live snails for export.
- 01
Burgundy style
Butter with garlic and parsley, baked in the shells.
- 02
In cream
With mushrooms and cheese, served with bread.
- 03
A snack with cider
Six snails on a plate.