Rete di Maiale, Omento

Caul fat is a lacy membrane of fat lining the stomach of (normally) the pig, used to bard tender pieces of meat or offal before roasting or baking and imparting a wonderful flavour to any meat. After the caul fat is taken from the stomach of the pig, it forms a solid ball. Soaked in lukewarm water this separates into a kind of veiled net; it is then cut into squares for ease of use. Just simply take a piece of pig’s liver, season it and wrap in caul fat, then fry for a minute or two on each side.