A prized delicacy for millennia, the remarkable escargot has finally achieved popularity among American diners. A specialty reserved for only the wealthiest Romans, the culinary evolution of the snail reached it's apex in France. There, demand for quality ingredients exposed the disparity in quality. Specifically, the helix variety became, and remains, the most desired. At Potironne Company, we refer to this variety as "the Kobe Beef of Escargot" and "Land Lobsters" based on their incomparable texture. 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, saute them with vegetables, serve them over fresh fish, or stuff them in rabbit. Play! The snails of Potironne 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. See, the formula is quite simple, frankly. Begin with purely wild Burgundy Snails delivered live, hand-sorted by size, washed, and cooked. Finally, all according to the strictest hygienic standards (HAACP Certified), the escargots are conserved for sale. You see, it's all in the basics. Start with the most sought-after escargots in the world - the most prized of the 116 varieties of edible snails due to their superior flavor and plump texture. Then, closely monitor the cooking process to prevent overcooking. This step preserves the phenomenal nutritional values of our product. As the graphic link illustrates, our product is unmatched in nutritive value. http://www.potironne.com/escargots.html These nutritive values are rapidly reaching US diners seeking low-carb alternatives with versatility and style. Similarly: the minute caloric value appeals to the weight-conscious; the outstanding calcium content appeals to women; and rumors abound regarding the snail's cancer-prevention properties. All this aside, the taste and palate are paramount. Bon appetit!