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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.
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat||(%)|
|Total Fat 0.0g||%|
|Saturated Fat 0.0g||%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||%|
|Dietary Fiber 0.0g||%|