Caul Fat

Actually the lower stomach lining of a pig or cow, this lacy membrane 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 defrost, rinse in cold water. I find that soaking layers of caul fat in cold water helps to separate them without tearing its fragile webs. You can order caul fat from your local butcher.