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.

Popular Caul Recipes