Caul Fat

In French called crépine, caul fat is a thin, veil-like sheet of fat that lines the inside of a pig’s abdominal wall. Pork caul fat is useful for making sausages because it renders away as the sausages cook. It can also be used to line terrines for making pâtés instead of the usual sheets of fatback, which can be harder to slice and work with. Caul fat is also used to wrap fragile foods such as braised oxtails to keep them from falling apart as they’re being reheated. A butcher should be able to order caul fat for you—it’s rarely in stock—and you may have to take more than you need. Because it freezes well and is inexpensive, I never hesitate. If you get a large batch, divide it into easier-to-manage portions and wrap them individually before freezing them.