Which gastropods are used to prepare escargot?

Several species of land snails within the family Helicidae are used to prepare the dish known as escargot. The most prized and common species include:1

• Helix pomatia: Often called the Roman or Burgundy snail (escargot de Bourgogne), this is considered the most highly regarded species for the dish.21
• Cornu aspersum (also referred to as Helix aspersa): Known as the common garden snail or escargot petit gris, this is another primary species used in culinary preparations.21
• Helix lucorum: Known as the Turkish snail (escargot du turc), this species is also commonly consumed.2

While these are the most prominent species, a few others are also harvested for food, either from the wild or through snail farming. Regardless of the species, it is essential that these mollusks are never eaten raw, as they can carry parasites such as the rat lungworm that pose serious health risks to humans.21