Caul

Pig’s caul is a fatty membrane covering the animal’s stomach. It looks somewhat like a delicate piece of lace. Its main uses are to line terrines and to wrap forcemeats and other foods so they hold their shape during cooking and do not dry out. Sausage patties wrapped in caul are called crépinettes. The advantage of using caul instead of fatback to line terrines is that the caul is so thin it melts away almost completely during cooking.