Caul fat is the thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is often used as a sausage casing and to encase fegatelli (Italian), Sheftalia (Cypriot), faggots (English), or pâté or crépinette (French). Caul fat is also known as Lace Fat, mesentery, crépine or fat netting.
- "BBC - Food - Caul fat recipes". BBC. Retrieved 7 October 2012.
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