How it is grown and its organoleptic characteristics
Helix Aspersa Aspersa and Helix Aspersa Muller gastronomy snails
Helix Aspersa Aspersa The snail is a food with a high nutritional value and low in fat, highly digestible, mainly made up of water, rich in mineral salts and essential amino acids. It has recently been discovered that snail meat promotes the elimination of cholesterol from the body through the biliary tract and thanks to its low calorie intake, snail meat can be considered an advisable food in all low-calorie diets.
The meat of snails from natural farming is more tender and tasty with the following energetic and nutritional values: - High protein content; - Calcium and phosphorus; - Magnesium and iron; - Omega 3, Omega 6, Omega 9 and Vitamins A-B-C; - Mineral salts; - Low fat; - High nutritional values; - Remarkable digestibility; - High percentage of essential amino acids; - Aphrodisiac properties.
Our snails are guaranteed for hygiene and health as they have been fed with selected vegetables and lived in a controlled environment, so they have a whole series of characteristics that make the product suitable for many gastronomic preparations. The snail, however, is not only good stewed, grilled or bourguignonne. Their pearly eggs, duly selected and tested, become a caviar that tastes of earth, grass, mushrooms.
Recent studies have also shown that the drool produced by snails (in gel or cream) is a real beauty treatment: that of cosmetics which is widely used for the production of moisturizing creams for sensitive and homeopathy for the preparation of very effective anti-inflammatory products.
Helix Aspersa Muller
Helix Aspersa Muller has a great reproductive capacity and develops quickly. It is able to adapt well to different environments and has nutritional properties for the environment in which it lives and for humans. In fact, it does not transmit any disease but rather is able to metabolize it.
Many types of animal meat contain bacteria, some of which are harmful to humans. Helix Aspersa Muller, on the other hand, contains ten times less bacteria than other farm animals. It also boasts a very high nutritional value! So much so that snail meat contains on average 13% of proteins of high biological value and a modest intake of fats (1.7%). Its nutritional value is therefore very good.
It is perhaps true that breeding with feed and intensive cycle speeds up growth and profits, but the texture and taste are absolutely changed. For this reason we of the Snail Baiata breed helix aspersa snails, exclusively with a slow and natural biological cycle, and with only vegetables ... the product will be of high quality, so not only will it not lose excessive weight in cooking but the flavor and nutrients will remain at an excellent level.
1) Taste. Once cooked, the meats are tender and delicate. Extremely versatile, they go well with different ingredients: from the classic butter, parsley and garlic to more elaborate sauces. They are excellent stewed and tempura.
2) Health. The meats are lean, rich in proteins and hardly contain traces of drugs. They are rich in polyunsaturated fatty acids, useful in combating bad cholesterol (LDL) and low in saturated fat. Excellent source of vitamin B12, they contain more of it than red meats.
3) Environment. Snail farms do not produce wastewater or polluting emissions: the contribution to the greenhouse effect is very low, as is the environmental impact. They can be fed with plant waste, have a beneficial effect on soil and natural ecosystems.
4) Tradition. The first trace of how much they were appreciated in the past dates back to the Roman Empire with Apicius's De Re Coquinaria. Dishes based on snails are present in the volumes on which our gastronomic culture is based such as "Science in the kitchen and the art of eating well" by Pellegrino Artusi, "The art of using leftovers from the canteen" by Olindo Guerrini or " The silver spoon ”and every Italian region has at least one plate of snails.
5) Future. Snails are the best answer to the growing global demand for cheap, easy-to-produce animal proteins with the lowest possible environmental impact.
There is no shortage of good reasons to give snails a chance, just as there are producers scattered throughout the territory and the supply of ready-to-eat snails. The best reason will be given to you by the best Italian chefs who love this product most and which we went to look for throughout the peninsula. In the coming weeks their dishes of the future… Naturally based on snails. #EatMoreSnails At the same weight, Helix Aspersa Muller snail contains three times fewer calories than chicken and nearly four times that of beef. It is also low in fat. Even sole contains a higher percentage of fat. Since its shell is very light, the pure weight of its meat corresponds to about 65% of its total weight. This peculiarity makes it unique, as other types of snail, having a heavier shell, once purged they lose most of their original weight, all to the detriment of those who buy. This type of snail manages to stay fresh for more than two months.
The Helix Aspersa Muller breed is one of the most sought after snails in the culinary field, it lends itself very well to recipes of all kinds, moreover its slime has excellent properties that can be exploited in terms of cosmetics. Generally its weight is around 8 - 12 grams. Our breeding is organic, therefore all the foods that we feed them or that we grow directly in the Snails' territory are strictly organic.
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