Helix pomatia, common names the Burgundy snail or Roman snail or edible snail, is a species of large, edible, air-breathing land snail, a terrestrial pulmonate gastropod mollusk in the family Helicidae. This species is native to the limestone areas of central and south-eastern Europe.
Love them or hate them! Good Cooking loves them and wants you to know the proper way of preparing them too! For the lover there is only one true snail to eat, that is the Roman snail snail from France. Rather than go into the history and tradition of French enjoyment of snails Good Cooking suggests that you know a few things. Not all snails you buy are Helix Burgundy snails, in fact many are from all over the world including Malaysia, Ecuador and China. They are very different in size, taste and texture, although most of these are often somewhat cheaper. For the purpose of this instruction, Good Cooking is recommending the Helix above the others you may buy.
