Free Range Pork Caul Fat

Top Chefs secret hidden gem - which is ridiculously good value as well as adding something really very special to the taste and texture of the creations it is used to encase and flavour.

Provides moisture, flavour and hold
Caul fat is a translucent lace of fat, which melts when cooked, so it provides moisture and flavour and hold ingredients together while cooking.

Traditionally used just as a sausage casing before hog casings and now more commonly to encase Faggots and Pate - Caul fat is also known as lace fat or crepine.
 
Many Chefs now use Caul fat to wrap ballotines and crepinettes, and to bind verdant parsley-chicken mousse to Lamb Chops.

Introduces extra flavour
It can also be wrapped around lean meat - like venison or pheasant - to introduce extra fat (and thereby flavour) to the Cut.

Monkfish benefits too, especially rubbed with a spiced butter and wrapped in Caul fat, and roasted. 


Roast and steam at once
Encasing in a Caul lace net allows the meat to roast and steam at once. It can get to a super hot tempemperature because it’s fat - but it also keeps the moisture locked inside so it gives the meat a unique texture..

Depending on its thickness Caul either melts completely during cooking - or it will remain and can be discarded before serving as you wish.


No need for butcher's twine or toothpicks
When wrapped around a stuffed piece of meat, there's no need for butcher's twine or toothpicks as Caul fat naturally sticks to itself.

As the meat cooks, the fat melts into it, leaving the meat extra moist and succulent.
 

Almost impossible to buy.
Caul fat is difficult to find. The superior Free range Caul - almost impossible to buy.

The richly flavoursome thrifty Caul fat brings new dimensions of flavours and textures to all sorts of meat recipes - just too good an opportunity to miss!
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Our Price: £5.98
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