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Escargot Demystified
A prized delicacy for millennia, the
remarkable escargot has finally achieved popularity among American diners.
Historically, escargot was a specialty reserved for only the wealthiest Romans
until the culinary evolution of the snail reached its apex in France. There,
over time, the disparities in the qualities associated with the different
species of snails were discovered. Specifically, the helix variety became, and
remains, the most desired.
We refer to this variety as the "Land Lobster" because of its
incomparable texture and supreme flavor. More than just an appetizer smothered
with garlic butter, the Wild Burgundy Snail (Helix Pomatia Linne) offers
unparalleled versatility. Even cold from the can, you will find the delightful
flavors of nature - grasses and grape vines among others on the snail's diet. So
toss them pasta, float them in a soup, skewer them for kabobs, sauté them with
vegetables, serve them over fresh fish, or stuff them in poultry dishes. Play!
The snails of Potironne, our preferred brand, are still harvested and
calibrated by hand in the wild. Coupled with a cooking method perfected in 1894,
this ensures perfection, using 100% natural and organic ingredients. The formula
is quite simple, frankly. Begin with purely wild Burgundy Snails delivered live,
hand-sorted by size, washed, and cooked. Then, according to the strictest
hygienic standards (HAACP Certified), the escargots are conserved for sale.
Potironne starts with the most sought-after escargots in the world - the most
prized of the world's 116 varieties of edible snails. Importantly, Potironne
closely monitors the cooking process to prevent overcooking. This step preserves
the phenomenal nutritional values of their product.
As you may not know, escargot is unmatched in nutritive value. They appeal to
US diners seeking low-carb alternatives with versatility and style. Similarly,
their minute caloric value appeals to the weight-conscious, while their
outstanding calcium content appeals to women. Furthermore, rumors abound
regarding the snail's cancer-prevention properties. All this aside, taste and
palate are paramount.
Text from igourmet.com 2004
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