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Kitchen Dictionary: caul

A thin fatty membrane from a pig or sheep abdominal cavities that resembles a fine lacy net. Caul is used as a casing for pates, forcemeats and crepinettes. Caul melts during the baking or cooking process.


Season: available year-round

How to select: Order from your butcher.

How to prepare: To prevent tearing, soak in warm salted water before using.

More Caul Recipes

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?