Caviar is fragile and extremely perishable. In order to maintain its delicate but firm texture, snail caviar should be stored unopened between +4 and +6 degrees Celsius. In household refrigerators we suggest storing your caviar in the bottom drawer of your refrigerator with an ice pack (included into any purchase). Your unopened chilled caviar will remain fresh for up to 2 weeks, but once opened you should consume your caviar as soon as possible, as it will perish within three days. DO NOT store caviar in the freezer, it will destroy the delicate texture of fine caviar and could potentially burst the roe.

Our flavorful caviar tastes delicious on its own and on any canapés and deserts. Before serving your caviar, allow the unopened tin to rest in room temperature for a couple of minutes. If you are not adding caviar to any hors d’oeuvres, present the caviar in a serving bowl rested on a bed of crushed ice. Provide your guests with chilled appetizer plates in order to keep the caviar at the optimum temperature throughout their tasting experience.

Beautiful white-colored snail roes will put the final touch of any dish you create. Discover the experience of the pleasurable feeling of snail caviar in your mouth, as you taste this exceptional and incomparable french delicacy - Caviar d'Escargot. Snail eggs output is times less in comparison to the sturgeon caviar - one snail typically lays approximately four grams of eggs annually, whereas fish may have up to 18 kgs.

Snail caviar is not a new thing - it has been consumed for centuries since the Aristotle times. From the prehistoric times, human has been consuming the snail meat because of its high rate of protein, iron, low fat, and including almost all the amino acid which is needed for human body. Snails are considered as a source of nutrition, benefits of which are compared as equal as sturgeon caviar.