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.