Caul Fat

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About
A web-like sheet of fatty membrane surrounding the pig’s intestine. It has a strong smell and must be soaked under cold running water to remove all traces of blood. Squeeze dry before using. Meats wrapped in caul will benefit from being basted, as the caul renders down during cooking and keeps the meat moist.