The snail season has started in France.
Most of the work will be done in autumn and until Christmas, said Michaël Meyer, a snail breeder in Ebersheim in Alsace, the German press agency.
He released more than 300,000 snails in four enclosures in the spring.
Now, after months of daily watering and feeding, the spotted garden snails are fully grown.
Ebersheim - The processing of the delicacy, which is particularly popular in France at Christmas, is extremely time-consuming, said Meyer.
First the snails are collected and then placed in a cool room for a few days - to dry and so that the animals empty themselves.
They are then killed in boiling water.
The meat is pulled out of the houses and degummed after the offal has been removed.
To do this, the snail bodies have to be stirred until the whitish, foamed slime settles and can be rinsed off.
Before they can be sold, Meyer and his employees have to cook the snails in vegetable stock and wine, remove the genitals and finally put them back in a snail shell together with a special herb butter.
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Frozen and in packs of twelve, Meyer sells the delicacy to restaurants and private customers for EUR 7.60 - rarely, but every now and then also to Germans, as he said.
In Germany, snails are a niche product.
In France, on the other hand, according to estimates by the National Assembly in 2013, 25,000 to 30,000 tons of snails are consumed annually.
But only a fraction comes from domestic breeders like Meyer - the rest is imported.
dpa