Escargots is a product that requires a lot of labor, from harvest to packaging.
All stages of processing of the raw material, as well as the re-encasing and buttering phase are entirely manual.
Each snail is taken back and manually introduced into the shells, before being buttered still manually by experienced operators, with a traditional stuffing with Franche Comté butter, garlic and parsley.
The simplicity of use: it remains only to arrange them in a dish and put them in the oven!
Bags of 96 or 48 pieces
Plates of 12 pieces
Conservation: 18 months