1. Home
  2. Food, Beverage
  3. Prepared
  4. Prepared Seafood

Roland Escargots Giant Snails

Listex is a technology company that does not distribute products, that's why there is no opportunity to buy or sell any goods on this site.

Roland Escargots Giant Snails
Roland Escargots Giant Snails
Roland Escargots Giant Snails
Roland Escargots Giant Snails
Roland Escargots Giant Snails
Roland Escargots Giant Snails
Roland Escargots Giant Snails
No reviews
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Roland Escargots Giant Snails.

ItemMaster Dimensions
Length, IN 3.17
Height, IN 10.371
Width, IN 3.17
Weight, LB 0.97
special attributes
Units In Package 1
Package Type CONTAINER
Package Size, OZ 7.75
Net Weight, OZ 7.75
Country Of Origin Indonesia
Seasonal N
Ingredients Snails, Water, Salt, Pepper, Laurel, Cloves, Citric Acid.
Temperature Indicator Shelf Stable
Dry Weight, OZ 4.4
Directions Preparation: Drain contents and place a snail in each shell, which has been rinsed in boiling water. Cover with butter sauce as in recipe below. Place the prepared snail in a hot oven (about 400°F) until snail butter is bubbling.
Marketing Description Roland® Escargots Giant Snails. 1 Dozen. Net Wt. 7.75 oz. (220 g).
Other Description Roland® specialty foods. Visit us at: www.rolandfood.com. ©2013 American Roland Food Corp.
Nutritions
Number Of Servings about 2
Energy 50
Total Fat, g 0.5
Saturated Fat, g 0
Trans Fat, g 0
Cholesterol, mg 135
Sodium, mg 150
Carbohydrates, g 1
Dietary Fiber, g 1
Sugars, g 0
Protein, g 10
Daily Percent Of Vitamin A 2
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 10
Daily Percent Of Iron 10
Report a mistake in the description
Want to add information about this product?
How to get all the characteristics of the product and photos in good quality?
Reviews and questions about Roland Escargots Giant Snails
Write
Log in to leave a review:
Subscribe to new reviews
Subscribe to new reviews
Further instructions are sent to the specified Email
Subscribe to the newsletter