Caul fat

Caul fat or lace fat is a thin membrane of fatty tissue that surrounds the stomach and other digestive organs in some animals, notably pigs and sheep. It is often used in cooking, particularly in traditional dishes from various cuisines around the world.

Anatomy and Physiology

Caul fat is a type of mesentery, a structure in the abdomen that connects the digestive organs to the body wall and provides a pathway for blood vessels, nerves, and lymphatic vessels. It is composed of adipose tissue, which stores fat and provides insulation and cushioning for the organs.

In animals, the caul fat surrounds the stomach and other organs in the abdomen, forming a protective layer. It is particularly prominent in pigs and sheep, but can also be found in other animals such as cows and deer.

Culinary Uses

Caul fat is prized in cooking for its unique properties. When cooked, it melts away, leaving behind a moist and flavorful meat. It is often used to wrap roasts, pâtés, and other meat dishes, a technique known as barding.

In French cuisine, caul fat is used in the preparation of pâté en croute and quenelles. In British cuisine, it is used to make faggots, a traditional dish made from meat off-cuts and offal. Caul fat is also used in various dishes in Chinese cuisine, Romanian cuisine, and other cuisines around the world.

Availability and Preparation

Caul fat can be purchased from butchers or specialty meat shops. It is typically sold in large sheets that can be cut to size. Before using, it should be thoroughly rinsed in cold water and patted dry.

To prepare caul fat for cooking, it is typically soaked in warm water to make it more pliable. It can then be wrapped around the meat or other ingredients and cooked as desired.

See Also

• Offal
• French cuisine
• British cuisine
• Chinese cuisine

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