icate ▁and ▁break able . ▁They ▁are ▁sometimes ▁paste ur ised ▁to ▁preserve ▁them . ▁However , ▁the ▁paste ur isation ▁of ▁sn ail ▁eggs ▁has ▁been ▁described ▁as ▁having ▁a ▁t arn ishing ▁effect ▁upon ▁their ▁flav our . ▁Some ▁preserved ▁versions ▁are ▁processed ▁and ▁jar red ▁without ▁the ▁use ▁of ▁paste ur isation , ▁using ▁br ine ▁as ▁a ▁ ▁pres erv ative . ▁Some ▁produ cers ▁use ▁a ▁flav oured ▁br ine ▁to ▁add ▁flav our ▁to ▁the ▁product . ▁ ▁The ▁flav our ▁of ▁sn ail ▁cav iar ▁has ▁been ▁described ▁as ▁being ▁rem in is cent ▁of ▁" b aked ▁as par ag us ", ▁or ▁" b aked ▁m ush room " ▁with ▁a ▁" sub t le " ▁flav our ▁with ▁" wo ody ▁notes ", ▁as ▁having ▁a ▁" strong ▁earth y " ▁flav our , ▁and ▁as ▁being ▁cr unch ier ▁than ▁fish ▁egg ▁cav iar . ▁It ▁may ▁be ▁served ▁as ▁other ▁c avi ars ▁are , ▁with ▁to ast ▁points , ▁s our ▁cre am ▁and ▁champ agne . ▁It ▁may ▁also ▁be ▁served ▁in ▁sou ps . ▁ ▁Sn ail ▁far ms ▁Sn ail ▁far ming ▁is ▁referred ▁to ▁as ▁hel ic icult ure , ▁and ▁includes ▁the ▁process ▁of ▁far ming ▁or ▁raising ▁land ▁sn ails ▁specifically ▁for ▁human ▁consumption . ▁Some ▁commercial ▁sn ail ▁far ms ▁collect ▁and ▁process ▁sn ail ▁cav iar , ▁which ▁is ▁then ▁jar red ▁and ▁market ed ▁to ▁consum ers . ▁Sometimes ▁the ▁sn