Snail Farm of Madness
In the heart of our approximately 1,200 m² park, our ecological snail farm houses an open-air breeding operation, under netting, designed to respect the natural rhythm of our snails as much as possible. We raise Helix Aspersa Maxima (Gros-Gris), a species renowned for its flavor and generous meat.
Thanks to a misting system, we create ideal natural humidity while controlling our water consumption. This sustainable approach allows us to conserve resources, protect local biodiversity, and offer snail farming that is fully aligned with an eco-friendly approach. Our priority: producing delicious snails while respecting the environment and the ecological balance of the site.
The course of a year in the snail farm: a controlled natural cycle
MARCH — Weeding and sowing
The season begins with manual weeding, without chemicals, followed by the creation of pathways and the preparation of the seedbed. We then sow organic seeds, for 100% natural and sustainable nutrition.
APRIL — Vegetation cover emerges
The vegetation cover is developing: clover to feed the snails and ryegrass to maintain natural humidity. This green carpet contributes to the well-being of the animals while preserving the soil.
MAY — Releasing spat
The carefully raised hatchlings are introduced into the pens. This step marks their entry into a healthy, open environment entirely designed for their comfort.
MAY → AUGUST — Natural growth
During the summer, our Gros-Gris snails grow by feeding mainly on the sown plants. This gentle growth, respectful of the natural rhythm, guarantees a high-quality final product.
AUGUST → OCTOBER — Harvesting
From the end of summer until the first frosts, comes the time for harvesting bordered snails, picked at their optimal maturity. A meticulous harvest, with respect for each animal.
AUGUST → OCTOBER — Natural drying
The snails are placed in fine mesh bags for natural drying in a dry, well-ventilated area. They are then stored in a cold room between 5°C and 7°C, ensuring responsible and high-quality preservation.
SEPTEMBER → DECEMBER — Artisanal Transformation
In our laboratory, our snails are carefully prepared using traditional methods. This local processing prioritizes quality, short supply chains, and responsible consumption.
NOVEMBER — Dismantling of the parks
We dismantle and clean all the structures to prepare for the new season, always with environmentally friendly practices.
NOVEMBER → FEBRUARY — Natural cleaning by our poultry
During the winter, our poultry naturally maintain the enclosures by eliminating vermin. No chemicals are used: nature works with us, in a balanced and virtuous ecosystem.