Where Do the Snails We Eat Come From?

Homo sapiens living along the Mediterranean coast of northern Africa, France, Italy, Greece, and the Middle East, have a long history of eating snails. According to Dr. Fernández-López de Pablo, new fossils suggest that snail consumption has been part of their diet for around 10,000 years. This rich culinary tradition has evolved over time, with different regions and cultures adopting various methods of snail farming and wild collection.

A Diverse Culinary Tradition

Dependent on where “we” live, the origins of the snails we eat vary greatly. In Europe, the Roman snail (Helix aspersa), also known as escargot, is typically collected from the wild. However, in the UK, it’s illegal to collect these snails, which are quite slow breeders and difficult to farm.

The Roman Snail and Its Cultivation

The Roman snail, a popular delicacy, can be found in many parts of Europe, especially around the Mediterranean. While wild collection is still common, there is a significant trend towards farming. In Italy alone, for instance, farms produce an impressive 40,000 metric tonnes of snails annually. Farming methods involve controlled environments to ensure consistent quality and a steady supply of snails for dining tables.

Garden Snail and Commercial Farming

The garden snail (also known as Helix palmata or Helix pomatia, the true escargot) is another widely farmed species. Unlike the Roman snail, the garden snail is more commonly farmed on a large scale in many European countries. This species is highly prized for its meat quality and is a staple in many culinary traditions. Across the Mediterranean, various other species are also collected in the wild and at times farmed for consumption.

Beyond Europe, in parts of Africa and Asia, wild collection and farming of different giant African snail species (such as Achatina fulica) are prevalent. These giant snails can reach sizes of up to 15 cm, making them a significant source of protein in local diets. They are collected and farmed for their consumption, which is an integral part of local cuisine.

Despite regional variations, snails are a globally consumed delicacy, with billions of snails eaten each year. In Italy, a country renowned for its rich culinary traditions, the consumption of snails is significant. According to the Italian government’s agriculture department, Italy’s snail farming industry produces an impressive 40,000 metric tonnes annually.

The history of snail consumption is deeply rooted in human culture, with a rich diversity of practices ranging from wild collection to sophisticated farming techniques. Whether enjoyed in the form of Roman snails, garden snails, or giant African snails, snails remain a cherished and integral part of many global cuisines.