Snails are a staple in the traditional cuisine of many Spanish regions. They feature prominently in family recipes, at gatherings around the table, and in slow-cooked stews where the sauce is just as important as the snails themselves.

At LaLatilla we've added two new proposals from HelixSnails, a brand from El Pedernoso, in the province of Cuenca, specializing in snail farming and the artisanal production of preserves: the snails in traditional sauce and the snails in gourmet sauce.

Two different recipes that start from the same product: farm snail of the variety Helix aspersa müller, raised in Castilla-La Mancha.

Farm-raised snails prepared in Cuenca

HelixSnails is a snail production company located in El Pedernoso, Cuenca. Its operations encompass the entire process, from breeding and fattening to harvesting the snails and preparing the preserves.

One of the characteristics that distinguishes this brand is its artisanal production. The preparation of the sauces, the packaging, and the labeling are all done by hand, with careful attention to each stage of the process.

This work allows us to offer a product linked to the territory and to the traditional cuisine of La Mancha, but presented in a convenient format and ready to enjoy at home.

Snails in traditional sauce: a recipe with a classic flavor

The first of the varieties that we incorporated into LaLatilla are the snails in traditional sauce.

This recipe is prepared following the peninsular tradition and combines snails with ingredients commonly found in our stews, such as:

• Tomato
• Cured ham
• Onion
• Garlic
• Pepper
• Paprika
• Chili pepper
• Rosemary
• White wine

The result is a tasty, intense and slightly spicy sauce, designed for those who enjoy traditional recipes.

It's an ideal option to serve as an appetizer, starter, or sharing dish. And, of course, it's best accompanied by good bread, because the sauce is also part of the experience.

Snails in gourmet sauce: a different and creamy version

The second proposal is the variety of snails in gourmet sauce, a more innovative recipe that introduces new ingredients and a different texture.

In this version, the snails are accompanied by a sauce made with tomato, almond, hazelnut, garlic, pepper, paprika and vinegar.

The nuts add creaminess, body, and subtle toasted notes. Furthermore, garlic plays a key role in the recipe, clearly reflecting the agricultural traditions of Las Pedroñeras and the province of Cuenca.

This is a particularly interesting alternative for those who already know snails in traditional sauce and want to try a different preparation, milder and more unctuous, but with plenty of flavor.

Traditional or gourmet: which to choose?

The choice will depend mainly on each person's tastes.

The snails in traditional sauce They are suitable for those looking for a recognizable stew, with ham, tomato, spices and a slight spicy touch.

The snails in gourmet sauce, Instead, they offer a creamier sauce, with the personality of almond and hazelnut.

In reality, the two varieties allow you to discover different ways to enjoy the same product. They can also be served together at a meal or as an appetizer to compare their flavors.

How to prepare HelixSnails?

One of the advantages of these preserves is that they are ready to heat and serve.

They can be prepared in three ways:

• In a water bath, with the jar uncovered.
• In a saucepan, heating them slowly.
• In the microwave, using a suitable container beforehand.

It is recommended to heat them over a low heat to better preserve the texture of the snail and the consistency of the sauce.

Each bottle contains 440 grams of product, with a drained weight of 190 grams.

Ideas for serving them

Although they can be enjoyed directly as an appetizer, they can also be presented in a more special way.

You can serve them in a clay pot, accompanied by rustic bread, and complete the table with cheeses, sausages or preserved vegetables.

To drink, they can combine well with a young red wine, a white wine with some structure or even a vermouth, depending on the rest of the appetizer.

The important thing is to serve them hot and take the time to enjoy the sauce.