Caul Fat

Caul Fat is a type of membrane that surrounds the internal organs of some animals, such as pigs, sheep, and cattle. It is also known as lace fat or crepinette. This fatty membrane is often used in cooking to wrap various types of meat and offal to keep them moist during the cooking process.

Description

Caul fat is a thin, lacy membrane that is rich in fat. It is typically harvested from the abdominal cavity of animals. The structure of caul fat is delicate and web-like, which makes it ideal for wrapping around food items to hold them together and add moisture and flavor during cooking.

Uses in Cooking

Caul fat is commonly used in charcuterie and gastronomy for its ability to keep meat moist and flavorful. It is often used to wrap items such as sausages, pâtés, and meatballs. In French cuisine, it is used to make dishes like crépinette, a type of small, flattened sausage. In Italian cuisine, caul fat is used in the preparation of fegatelli, which are small bundles of liver wrapped in caul fat and grilled.

Preparation

Before using caul fat in cooking, it is typically soaked in water to remove any impurities and to make it more pliable. Once cleaned, it can be cut into pieces and used to wrap various ingredients. The caul fat melts away during cooking, basting the food and adding a rich flavor.

Related Pages

• Charcuterie
• Offal
• French cuisine
• Italian cuisine
• Sausage
• Pâté