Hard shell - soft centre. This is the case with agate snails (known as Achatina fulica). Their shell is described as "pointed conical", while that of the vineyard snail is "round spherical". Due to their tender meat, they are a delicacy and are eaten as an appetiser or soup in France, for example. For some years now, they have been an integral part of our Adria delicatessen range. For an insight into production, we invite you on a mental journey to Indonesia: There, the snails are collected by farmers in the jungle or on organic plantations one month after the start of the rainy season (which usually lasts from the end of November to the beginning of June). They are therefore 100 per cent wild-caught. After blanching the snails, workers remove the guts. The subsequent steps are also carried out by hand - namely cleaning, sorting and filling into cans. After adding the infusion, the cans are finally sealed, sterilised and prepared for export. By the time the delicacy reaches us, it has already travelled a long way.

By the way, did you know that the VAT rate for agate snails is 19 per cent instead of the usual 7 per cent? This is because although basic ingredients as well as processed products (which are purchased without a qualified service such as in a restaurant or snack bar) are taxed at the reduced rate of 7 per cent, snails are an exception. Just like caviar, processed crayfish, lobster and oysters, they are subject to 19 per cent VAT. Exciting, isn't it?

Would you like to find out more or try out the agate snails? Please feel free to contact us.