The Paridan garlic escargots are made from the species Helix Lucorum, and are categorised ‘extra large’.

Even long before our time, escargots have been considered a great delicacy, combining low fat with high protein, and are particularly well-known in the French kitchen.

Paridan escargots are produced in Alsace France with the traditional ‘bourguignonne’ recipe, with garlic, parsley and white wine.