Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum.

Sep 20, 2022 · Caul fat, cleaned and ready to use, consists of a stringy web of fatty membranes over a thin transparent sheet of fat with a pronounced porky aroma and flavor. Once cleaned and dried, caul fat's unique construction makes it ideal to use as a wrapper for sausages, pâtés, and other forcemeats.

Sep 14, 2020 · Caul fat, sometimes referred to as lace fat, is a delicate, thin membrane of connective tissue with fat deposits embedded in it. This sheath covers the stomach in the abdominal cavity of deer, pigs, cows, and sheep. While it looks a bit intimidating, it’s easy to remove as long as you’re cautious.

May 24, 2021 · An excellent example of nose-to-tail eating, caul fat — also known as lace fat, fat netting, or crépine in French — is the thin membrane that surrounds the digestive organs of animals including pigs, sheep, and cows.

Feb 13, 2024 · Caul fat, also known as lace fat, is one of the most under-used offal or organ meats. Traditionally used to wrap foods before cooking, you can think of it like paper thin bacon. In this post I'll tell you everything you need to know about cooking with caul fat.

Feb 25, 2014 · From a culinary perspective, caul fat is a magical ingredient which can elevate the normal to the extravagant. It is a beautiful, lace-like membrane (some people actually call it “lace fat”) used to add moisture, impart flavor, and help hold …

Feb 18, 2021 · Caul fat may be one of the more esoteric ingredients in the kitchen, but it is more than worth it to learn how to cook with caul if you work with wild game, or charcuterie. Here’s a quick primer on cooking with caul fat, how to get it, and how to store it.

Jul 23, 2023 · Caul fat goes by many different names; its technical name is the “greater omentum,” but it can also be referred to as fat netting, mesentery, lace fat, crépine (French), or ragnatela (Italian). While it doesn’t make a great fat for rendering or cooking, like kidney fat (lard) or back fat, it’s perfect for wrapping pâtés, meatloaf ...

Dec 19, 2014 · Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. Pork caul fat is the usually the easiest to find, and also, in my experience, the best to work with.

Oct 12, 2016 · How to prepare caul fat for use or for freezing. When you receive your caul fat, it does need a little bit of prep work before it can be used for the first time or before it heads to your freezer. You may find that it is pinkish in color and has an off-odor to it.