Caul Fat

Caul fat is a lacy membrane often used by European and Chinese cooks to encase stuffings and to baste food while cooking. Actually the fatty membrane from the lower stomach of a pig or cow, caul fat melts during cooking and keeps meats and fillings moist and delicious. It is highly perishable, so buy it in small quantities and use quickly. For longer storage, wrap the caul fat carefully and freeze. To thaw, rinse in cold water. You can order caul fat from your butcher. I find that soaking it in cold water helps to separate the fat without tearing its fragile webs.