The snails have been since ancient times adored as the god's food.

There are some reports of snail farms raised by the Romans during their conquest of Europe. The snails were fed with flour and wine before they were slaughtered in older to enhance the meat flavor that was served to the emperors.

The old French used to feed their snails, picked up from nature, fine herbs, especially thyme. Because of its antiseptic properties, thyme eliminatod the toxins and intensified the meat flavor. Some still insist on removing the snail's tordilhão before slaughtering.

This procedure, according to authentic gastronomes, isn't necessary if the snail's diet is done properly. Moreover, when the tordilhão is removed, the most delicious part of the snail as well as the part where the protein is concentrated on are also eliminated.

The consumption of snails as fold is a matter of culture and Information about the qualities of their meat