One enterprising Frenchman figured out a way to cultivate top quality caviar from the humble but libidinous snail. Dominique Pierru is able to raise hundreds of pounds worth of valuable caviar in the convenience of a small shed his backyard. Pierru uses equipment that carefully regulates light and humidity levels, priming the snails for reproductive activity.
It is a highly labor-intensive process and his caviar is prized — as much as $250 per tin. Apparently the escargot caviar tastes pretty good, which proves once again that we can have our sustainable luxury and eat it too.
Thumbnail tease photo: schillergarcia/Flickr
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