Dutruy Roger

The harvesting of live snails is organized in the wild. They are shelled, cleaned, sorted by hand and stored in brine. And the will to expand and diversify its business, he settles in Marnay, in the 40s, 20 km from Besançon, in the department of Haute Saône. There, the company enjoys plenty of space, the station is nearby to all receiving and sending.

Conservation will change with the arrival of refrigerators and conservation of raw materials is facilitated. 
The tin cans are emerging and snails are then offered in boxes of metal, in various formats. 
Snails are also sold buttered, with this stuffing peculiar to that made ​​its success made ​​of garlic, shallot, butter and parsley.They are available fresh or frozen.