Caul Fat

AKA: Lace Fat, Mesentery, Crépine, Fat Netting, Greater Omentum
Primal: Organs (US)
Cooking Methods: Oven Roast, Deep-Fry, Steam
Good For: Pot Roast
Fat Content: High
Price: Expensive

Caul Fat is mostly used as a casing for different types of sausages such as the Italian fegatelli and the Cypriot sheftalia. It is also used to wrap meat portions while cooking as it releases its moisture in the resultant dish and makes it even more succulent.

Find more information about Caul Fat in our meat cut app