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Escargot - Heliciculture 1-Merged
Escargot - Heliciculture 1-Merged
Excessive gathering, pollution, intensive agriculture have largely contributed to rarefaction of edible snails in the wild, here in France, and in many Countries.
Thus, there were new attempts of breeding our two main species: the Burgundy snail (Helix pomatia) and the Petit-Gris (Helix aspersa).
Today farming techniques exist and we can say that domestication of Petit-Gris is approached (not yet Burgundy).
But an important project is now to aim: creating some races which are both well adapted for breeding and better for Consumers.
I have selected and crossed Petit-Gris since 1985 and I think I have obtained that will be perhaps one of the first snail breeding races; I call it Blond des Flandres
breeding techniques
a page with references and best sites on the subject which is completed now with all the links we can find on the WWW
and the strain "Blond des Flandres" of this species is really so beautiful... isn't it ?
Snail rearing
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook
There are different methods for rearing snails. Usually in France, reproduction and nursery take places indoor, in
climatized areas, and fattening outdoor, in pens.
Which species ? : Helix aspersa aspersa, the Petit-Gris, (about 10g) or Helix aspersa maxima, the Gros-Gris, (about
20g). for more details
- from March to October in countries with a cold winter and a not too hot and dry summer, as mine, in the North of France.
- from September to May in countries with a wet and cool winter and a very hot and dry summer, as some Mediterranean
regions.
Feeding: it’s better to feed snails with a dry meal, rather than a green fodder. It’s more efficacious and hygienic. This is
my formula :
calcium carbonate 30%, calcium phosphate 4%, soya meal 20%, sunflower seeds 5%, wheat flour 40%, and vitamin mix
1%; whole is finely ground. With 2 kg ( about 4 lb.) of this food, I product 1 kg (2 lb.) of snails. 7 kg of lettuce would be
necessary for the same result !
Reproduction : breeding snails are put in cages at a density of 200 Petit-Gris or 100 Gros-Gris per m² (i.e. about 4 lb. per
square meter), with food and water ad lib., and some pots which are filled with a good soil. Ideally, these boxes are placed
in a room which is kept at 20° Celsius (68° F), with a relative humidity of 95%, and a long photoperiod (16L / 8D). But we
can also simply use a greenhouse. Snails are hermaphrodites but they have to mate before laying some days later.
When a snail has laid, the pot is placed into an incubator at 20° C and covered. Three weeks later, about 100 new
hatched snails appear under the lid.
Usually, we can expect a yield of 70 young snails per breeder for 2 months.
Nursery : cages with well moistened soil are stocked with less than 2500 young snails per m², in the same "climatic
conditions" than breeders. 3 to 4 weeks later, these young snails are brought outdoor.
Outdoor pens : I advise to stock them with no more than 300 Petit-Gris or 150 Gros-Gris per square meter, in order to
have a really good growing. We have to protect them against rodents and shrews, for example with a grid in the ground.
With a mosquito net as lid we both protect snails against birds and prevent escaping.
small pen in my garden large pen / Fabien Lesaffre - 59560 Comines (France)
Gathering: some Petit-Gris reach their adulthood 10 to 12 weeks after hatching, a lip has formed on shell (13 to 15
weeks for Gros-Gris). Some days later, we can begin to pick them : do not forget to keep the best specimens for the next
breeding season. The last animals are picked 3 months later, about 90% of Petit-Gris have a lip (80% of Gros-Gris).
Hibernation: only future breeders are placed in hibernation, in wooden boxes, well dried, and out of frost.
Note: indicated growing tax is observed in my pens, but it might be different in other environmental conditions, or with
other strains.
Now you have to adapt this information to your own situation. Be inventive ! So snail rearing is very interesting.
The Blond des Flandres
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook
In France, there are two kinds of snail consumers : the first ones who like the Burgundy, and generally big snails, for a traditional
use, and the other ones who prefer the Petit-Gris.
Breeders have to choose between these two types. It is not possible, today, to rear the Burgundy with a good profit. Therefore this
snail is replaced by Helix aspersa maxima, the Gros-Gris, which is a cousin with the Petit-Gris, from Algeria. Unfortunately the
Gros-Gris has a very dark mantle unlike the two other snails, in opposition to our habits.
So my idea is to create a snail which looks like the Burgundy but easy to rear as the Petit-Gris. That is the "Blond des Flandres"
Petit-Gris (10 g on average) Blond des Flandres (20 g on average) Gros-Gris (20 g on average)
Year after year, I have crossed and selected Petit-Gris, Helix aspersa aspersa, mainly for two traits: shell size and color.
In 1998, 50% of my animals had a shell diameter larger than 40 mm ( 1.57 in ), and 75% had an uniform ochre shell (unicolor).
One had a shell diameter of 54 mm ( 2.12 in ), I think it is the world record for this species.
Note: we cannot say that "Blond des Flandres" is already a breeding race. Traits are not fixed and experiments have to be
conducted in commercial conditions. But I think it is in a good way !
The "Blond des Flandres" is not alone ! I know an other attempt to select a breeding strain :
this page is being transformed, many Thanks to M. J.Kearney who translated the corresponding French page
It is necessary to know how to prepare them and to know some good recipes.
Here is the instructions of the Initial Preparations followed by the preparation of the traditional Burgundy butter
and less classic recipes in a part where you can (and should) intervene.
Initial Preparations
Traditional Method : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic
unless they have a bottom well ventilated, the objectives of which is to make them dry) they should be washed in running
water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow
this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is
called disgorging themselves. We braise them for a while and then wash them again very carefully before scalding them.
It is difficult and in my opinion, useless.
Personally : I never proceed as described above, even for the escargot gathered in the wild. I put them in a box of white
wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch
the ground (to prevent them from eating the dirt or anything else). The first evening I wash them thoroughly with a garden
spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third
evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are
very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.
After these three days or the salt treatment above, the escargots are put into boiling water where they are left for three
minutes after water is boiling again. Then they are removed from their shells. The hepatho-pancreas ("tortillon" in french)
can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable
to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated
with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or
freezing.
If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.
The escargot flesh is cooked in Court Bouillon. You put it in fresh Court-Bouillon and heat progressively up to simmer for
about 60 to 90 minutes depending on the size of the individual escargot.
Court- Bouillon : 1/2 liter of white wine for 1 liter of water in which we add parsley, thyme, laurel, onion, shallot, garlic, salt
and pepper, clove, and other spices according to taste : anethum, mint, carrot... Quantities of each ingredient have to be
test, it's the personal touch ! (1 liter = 1/4 us gal ).
Garlic, shallot and parsley are chopped very fine. The whole is well mixed.
(Personal proportions can be modified. For example some people prefer have more shallots)
In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the
shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or
390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with
a special little fork).
Variations : The following is an extract of a letter received from Jean-Paul Boucher, professor of Cuisine in Dijon who
also provided several other good recipes below.
In the traditional Butter of Escargot "a la Bourguignonne" add 0.1 liter of the aperitif Anise or some grains of Anise.
Enjoy yourself : You can also add 100 grams to 150 grams of mustard that will give a delicate aroma. Try the escargot
with mustard with grains. Without meaning to advertise for anyone, the one address I found for strong mustard with grains
is Ets. FALLOT 212000 BEAUNE.
These two tricks, aside from the aroma that they bring that will also facilitate the digestion of escargot for those who have
a delicate liver."
Filet of Escargot "au Bleu de Langres" (for 8 people) generously sent by Jean-Paul Boucher,
professor of cuisine : a recipe simple and at the same time, classy.
The day before the dinner, drain the escargots (in case of canned escargots) and then marinate them in the Bourgogne
aligote. The rest of the bottle can be used to make Kir as an aperitif. (Kir is black current crème with dry white wine).
The d-day make a light Bechamel sauce well seasoned with salt, pepper and grated Nutmeg.
Lightly warm the pastry shells in a tepid oven.
Heat the escargot in the wine with a pinch of salt to keep them some taste.
Drain the escargot, distribute them among the pastry shells and keep them warmed in the oven.
Crumble the Langres blue cheese and mix it with the Bechamel sauce that should be hot.
Pour it in the pastry shells.
Place the filled pastry shells on the plates with a spoonful of sauce on the bottom with a small twig of chervil and a cherry
tomato on each plate.
Eat very hot with the rest of the Bourgogne aligote (if any remains or plan for another bottle that is not a luxury when eight
are at the table).
Remark: Langres Blue cheese is difficult to find. You can also use other good blue cheeses such as Bleu d'Auvergne,
Bleu des Causses, Fourme d'Ambert or Fourme des Monts Yssingelais.
Brochettes (skewers) of Escargots A second recipe from Jean-Paul Boucher : another refined
thing to serve as an aperitif.
Season with salt and pepper, add snails (previously cooked, even still frozen) and a glass of white wine.
When wine is well reduced, add the above butter, or beurre à la bourguignonne. It is optional to add a little
Cognac.
Stop cooking when butter begins to bubble and serve in special plates.
Knead all together in order to obtain a smooth paste and use it as you would "beurre à la bourguignonne".
Chef Simon
All the links about snail farming
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook
Sure I have not found all concerned sites, but I hope that you help me; if you know an interesting link which is not listed
below : [click here]
En español : esta página reune los enlaces a todas las webs que tienen relación con la cría y explotación del caracol
terrestre
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United-States
Breeding and Growing Snails commercially in Australia report for Rural Industries Research and Development
Corporation ( by B. Murphy, Australian heliculture reseach center )
http://www.nal.usda.gov/afsic/AFSIC_pubs/srb96-05.htm
National Agricultural Library (USA)
Canada :
France :
Belgïe :
Pr A. De Grisse