lumacoltura

Lumacoltura is the practice of farming edible terrestrial snails for meat, shells, or related products. The activity involves breeding and raising gastropods under controlled conditions to produce snails for consumption or sale. The two species most commonly farmed in temperate regions are the Burgundy snail, Cornu aspersum (formerly Helix aspersa), and the Roman snail, Helix pomatia.

Historically widespread in the Mediterranean and southern Europe, lumacoltura developed into a commercial subindustry in many European countries during the 20th century. Major producing countries include France, Italy, and Spain, with other parts of Europe and North Africa contributing significant output.

Production may occur in outdoor pens or in climate-controlled facilities. Key considerations include maintaining high humidity, moderate temperatures, and partial shade to prevent desiccation. Snails are fed a diet of leafy greens, vegetables, and supplementary calcium to support shell growth. Reproduction is typically hermaphroditic; after mating, eggs are laid in damp soil and hatch after a few weeks. Under favorable conditions, snails reach market size in several months.

Harvested snails are purged, cleaned, and prepared for cooking. Lumacoltura products are subject to national food safety and animal health regulations, including hygiene, traceability, and labeling requirements. The sector faces challenges such as disease, parasites, seasonal variations, and price volatility, but provides a relatively efficient source of animal protein and an element of regional culinary tradition.