Snails of S'lognes

Breeding at Petit-Gris de S’lognes began in 1986. Their speciality is their tasty and tender flesh, which is highly sought-after. They are cooked in a stock of vegetables, aromatic plants and spices. They are then placed in sterilised jars in 2 or 4 dozens. The snails are sold in their natural state, without preservatives or colourings. They also produce jars of a dozen snails in sauce (Provençal style) as well as jars of escargotine (snail terrine).