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 holds ingredients together whilst cooking.
Natural Sausage casing
Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - 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 temperature 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 Fat - almost impossible to buy.
New dimensions of flavours
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!
Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Pork Caul Fat
Delivered Frozen only - for defrosting for immediate use - or for putting in the Freezer
Pack of two
🚩 Not available for National Delivery
🚩 Not available for Collection or Delivery : 19-24 December
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 holds ingredients together whilst cooking.
Natural Sausage casing
Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - 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 temperature 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 Fat - almost impossible to buy.
New dimensions of flavours
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!
Do have a look at out How to Cook/and Related Recipes Tab for some great ways to prepare your Pork Caul Fat
Delivered Frozen only - for defrosting for immediate use - or for putting in the Freezer
Pack of two
🚩 Not available for National Delivery
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Pork Caul Fat 🚩
INGREDIENTS: Free Range Pork Caul Fat
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Pork Caul Fat 🚩
Caul Fat's unique construction makes it ideal to use as a wrapper for Sausages, Pâtés, and other Forcemeats.
Classical French charcuterie features a number of preparations that consist of a filling wrapped in Caul Fat. These items are usually called Crépinettes.
Free Range Pork Caul Fat 🚩
Cooking time 25 mins
Cooking time 2 - 2 hrs 30 mins
Cooking time 3 hrs 30 mins
