Caul fat

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Pig's caul fat
Buckwheat groats with veal liver baked in pork caul fat (Ukrainian cuisine)

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[1] or crépinette (French). Caul fat is also known as Lace Fat, mesentery, crépine or fat netting.

References[edit]

  1. ^ "BBC - Food - Caul fat recipes". BBC. Retrieved 7 October 2012.