or caul fat (surrounding the intestines and other digestive organs) of the pig. "If you don't want porky flavor or musk, then go for the leaf fat or the highly processed fat," says Matijevich.

The dish, an occasional special at 715, features Italian-style pork liver sausage wrapped in caul fat — the fat that encases the pig's vital organs such as the heart and liver — and garnished ...

For the pigs head croquette ... Roll into 30g balls and set aside whilst preparing the caul fat. • Rinse the caul fat under cold water then lay out on a board, place a faggot in the centre ...