maison romanzini
The adventure of a century
For three generations, since 1921, we've been developing family know-how around a product of pure French gastronomic tradition: the snail.
We are recognised for our expertise : producing snail meat that is perfectly sized and conforms to specifications, using scrupulously selected ingredients. We follow rigorous product control and safety procedures.
Between tradition and innovation, our family-run business preserves the know-how of yesteryear to produce gourmet, top-quality products, while pursuing a policy of constant optimisation.
In 2023, Olivier Romanzini took over the reins of the family business on his own, passionately carrying on the legacy of three generations while injecting a new dynamic.
105
years of expertise
75MILLION
of transformed parts each year
3
production sites
40
exporting countries
Our expertise
The raw material: Burgundy snails
The Burgundy snail (Helix Pomatia), a true symbol of French gastronomy, is distinguished by its delicate flesh and unique flavour. Formerly collected in Burgundy, it is now harvested in the wild in Central Europe, in regions where nature remains unspoilt.
Its sensitivity to pollution and dependence on favourable climatic conditions make it a fragile treasure.
Carefully selected ingredients
Butter is a key ingredient in our recipes: it accounts for nearly 50% of our preparations. We use carefully selected professional-quality butter with 82% fat content, ensuring rich flavour, melt-in-the-mouth texture and consistent cooking results. This fat content meets the highest standards used in gastronomy.
Our snail stuffing is also made from whole garlic cloves and frozen flat-leaf parsley, carefully selected to preserve their flavour.
We pay constant attention to the quality of our ingredients in order to guarantee our consumers authentic, tasty and consistent recipes throughout the year.
Indispensable gestures
Every stage of production is carried out with respect for tradition.
Not out of love for the past, but because we have found nothing better than the hand of man to perpetuate the gestures essential to the preparation of the snail.
Mastering the material
The Burgundy snail
Snails are harvested in the wild and are subject to the vagaries of the weather. Harvesting takes place in the spring and lasts an average of 3 weeks. It is carried out by the inhabitants of the producing countries and is regulated in those countries.
We have our own raw material processing units, located in the Czech Republic and Romania, enabling us to control the raw material from the moment it is harvested right through to the end customer.
to the end customer. As close as possible to collectors and processors, we are always careful to offer consistent prices so that the collection subsidiary can survive.
to survive.
Our long history and reputation have enabled us to forge links with many partners in other countries with whom we have worked for decades.
We need to have an established relationship with our suppliers in order to guarantee our purchases of materials for the year, which enables us to secure our supplies as much as possible.
Quality: our priority
We are constantly striving to guarantee, secure and energise all our activities
and to meet the expectations of our customers.
Quality control
As a manufacturer, we have complete control over the entire manufacturing process.
Continuous monitoring and auditing of our subsidiaries guarantee that our products are well-calibrated and compliant.
We carry out regular quality controls: a key stage in guaranteeing the visual and taste quality of our products.
Certifications
Our production site is IFS certified, which means that we guarantee safe and healthy products.
All our workshops are equipped with high-performance production processes that meet the constraints of snail production: bacteriological controls, rigorous hygiene in accordance with the principles of HACCP (a strict health management plan) and computerised traceability to monitor batches.
Mastering the material
Reducing our waste, right down to the consumer
In recent years, we have significantly reduced the packaging around our products to keep only the essentials: the tray and the sealed lid.
For our small trays, we use the EVOLVE tray: a tray that is 72% recycled and infinitely recyclable.
Using resources wisely
Today, we are limiting our consumption and working to reduce our needs by optimising our manufacturing processes.
Beyond our normal energy-saving measures, we want to move towards self-consumption: we have equipped our three sites with photovoltaic panels.
In addition, over the last few years, we have reduced our
water consumption by 40% through rainwater harvesting.
And in 2025?
Modernisation of our refrigeration facilities: an investment for the future with the support of the European Union
As part of our modernisation and environmental commitment, we have launched a major renovation project for our refrigeration facilities. With the support of the European Union through the EAFRD (European Agricultural Fund for Rural Development), we are investing in a CO₂ refrigeration plant, using a natural and environmentally friendly refrigerant.
This new facility will enable us to:
-
Cover all the refrigeration needs at our production site,
-
Significantly reduce our energy consumption thanks to an efficient control system,
-
Recover heat to heat certain workshops and defrost the freezing tunnels.
This project is fully in line with our commitment to responsible innovation, industrial performance and the well-being of our teams.
👉 This project is co-financed by the European Union and the Bourgogne-Franche-Comté Region.
Key dates
