Dried snail, also known as dried escargot, is a type of preserved snail meat that has been dried to remove moisture and extend shelf life. Here are some key characteristics and uses of dried snail: *Physical Characteristics* 1. *Shrinkage*: Dried snails are significantly smaller than their fresh counterparts due to moisture loss. 2. *Texture*: They have a chewy, rubbery texture. 3. *Color*: Dried snails typically range from light brown to dark gray. *Culinary Uses* 1. *Reconstitution*: Dried snails can be rehydrated by soaking them in water or broth. 2. *Soups and stews*: Rehydrated dried snails can be added to soups, stews, and braises for added flavor and texture. 3. *Snack or appetizer*: Dried snails can be seasoned and roasted as a crispy snack or appetizer. *Nutritional Value* 1. *High protein content*: Dried snails are an excellent source of protein. 2. *Low fat content*: They are relatively low in fat. 3. *Rich in micronutrients*: Dried snails are a good source of iron, calcium, and other essential micronutrients. *Storage and Shelf Life* 1. *Air-tight containers*: Store dried snails in air-tight containers to maintain freshness. 2. *Cool, dry place*: Keep the containers in a cool, dry place. 3. *Long shelf life*: Properly stored dried snails can last for several months to a year or more.