Our company is engaged in the breeding and the retail and wholesale trade of the species Helix Aspersa Muller, for culinary purposes and/or reproduction.
From a culinary point of view, the snail is particularly appreciated for the taste of its meat that can be cooked in different ways according to regional traditions.
But snails also have a nutritive value.
The escargot can be compared to lean fish. Moreover, its meat contains a great variety of minerals. It is composed mainly of water (83.97%), proteins (12.35%), lipids (1.75%) and salt (1.93%).
FATS AND PROTEINS
It is among the most low-fat animals (just 1.7%, compared to 15% of beef and 25% of parmesan cheese).
The snail also contains 12.9% of proteins, which means only 67 calories, compared to 13% of eggs and 18.8% of beef. The real wealth of snails flesh is given by amino acids and in particular from the essential amino acids.
It is therefore a food with a good source of proteins and low level of fats.
The snail is also rich in minerals (with a mean value of 2.4%). Among these, there are calcium and phosphorus, in addition to iron and copper.
As far as concern the calorie count, a portion of snails provides just 80 calories. The snail, therefore, can be rightly considered a dietary food and can be also used in the treatment of some diseases (e.g. hyper-cholesterolemia, hyper-triglycerides, etc...) and in diets.
COMPARISON OF VARIOUS FOODS
|FOOD||WATER (%)||PROTEIN (%)||FAT (%)||CALORIES (%)|
Percentage of polyunsaturated fats contained in snails:
about 60% of the total of the shellfish in comparison with 5% of the total of beef. Snails also help the elimination of cholesterol from the body through the bile ducts.
Our annual production is around 10,000 kg of snails perfectly cleaned and dried, ready to be sold.
WHAT DO WE OFFER
Supplies for wholesalers, exporters, fish markets, fruit and vegetables markets, private customers, restaurants, festivals and events.
Shipments in Italy and abroad.