Roland FoodsEscargot Snails, Very Large, 7.75 Ounce, Pack of 12

These Roland escargot are very difficult to find in my local stores, so I’m always happy to find them on Amazon. They are large and tender, and when combined with butter, garlic, shallots and a bit of white wine, they are the perfect accompaniment to a loaf of crusty bread. It’s so easy to make a $25 restaurant appetizer at home for a fraction of the cost. Btw- box and all cans were in perfect condition.

I have enjoyed escargot at various restaurants. My favorite place closed and have not found a replacement. Thought I would try to make on my own. These were every bit as good as at favorite restaurant. I will purchase again. The only time live snails were used to prepare, I was too young to remember taste.

We purchased 12 cans one year ago. We had used six cans but had not used any recently. Yesterday I opened one and a strong odor was immediately obvious - actually the appropriate descriptor would be stench. Assuming it was a aberration, I opened a second can with the same result. Frankly I am afraid to open any more of the cans, and I will not. I do not see any due dates on the cans, so I assume that they should have had a reasonable shelf life - perhaps several years. Is my experience unique to product? Did I miss something? I think from here on that I will limit my eating escargots to restaurants, but I am concerned about other canned and bottled products that you offer. Can you enlighten me about this products as well as others that may have problems?

OMG!!! OMG!!! OMG!!!! Wow wow wow!!!!! BUY THIS ABSOLUTE GEM from Amazon at AMAZON Savings!!!!! NO GRIT! MILD TASTE!!! Just rinse and make your filling of a little butter, minced parsley, organic garlic paste, pepper, salt and add freshly shredded parmesan cheese plus breadcrumbs to your filling, add add a dot to the bottom of each well in a snail dish (no need to mess with the tedium of snail shells) then cut each of these gigantic babies in half and marinate in chardonnay in the AM after rinsing well out of the can,.. you will get FOUR healthy servings out of each can!!!! cheaper than a dollar menu at mcdo++alds!!! sweat the shalotts in a bit of butter for a couple mins, add the snail halves and deglaze with a bit of chardonnay to warm thru, then put a dot of the cheese/butter/parsley filling to the bottom of each well, place the half snail in, then top with any leftover shallots from the simmer pot and remainder of filling. bake for 10 min on 400, and turn up to broil for 2 or 3 min. GOOD GRIEF!! we just came back from Colorado and paid 13.00 for 1/2 doz of these babies, and this is a state fair winner recipe using Roland's snails!!! seriously the best thing I have ever eaten in my life. IGNORE ALL IDIOTS WHO SAY THIS PRODUCT IS INFERIOR!!!!!!!!!!! IGNORE ALL IDIOTS WHO SAY THIS PRODUCT IS GRITTY! IGNORE ANYONE WHO SAYS THIS PRODUCT YIELDS A RUBBERY SNAIL!!!! tender, tender, tender, DELIRIOUS!!!!!! BUY BUY BUY!!!!!!!! that stuff in Colorado was musty and too earthy. Roland's are the best EVER!!!!!!!!!!!!!! signed, A VERY satisfied and forever repeat customer!!!!!!!! thank you Rolands and Amazon for making the most wonderful cuisine available at dollar menu prices!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Good quality

Thanks

My wife and I both like snails in garlic/butter sauce and will have as a main course with lots of french bread. These are actually giant and yet tender with no sand/grit and flavorful. I recently read an article about the threat to the wild French/Italian snails and a comment by a French chef that if the wild variety became unavailable that he would quit serving escargot rather than use the Indonesian farm raised variety such as these. Fine for a purist, but if your palate is less refined and you would like to actually be able to afford escargot, you won't be disappointed with the flavor and texture of these snails. We have bought multiple cases over time and have had consistently good results with Roland.Note that the picture shows them in the shell. These are just the snails, if you want to serve in the shell you will need to buy the shells separately. I prefer them naked on a bread crust or in a mushroom cap; sauteed with lots of parsley, butter and garlic. Now I'm hungry!

Very tasty.