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Free Range Pork Caul Fat 🚩

Top Chefs very special, hidden, secret gem.

Not available for Collection or Delivery : 19 - 24 December 🚩

Our Price: £15.98
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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 Collection or Delivery : 19 - 24 December 🚩

Product Code:
Z3180

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 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 🚩

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free
Preparation / Cooking time 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.
Preparation / Cooking time 45 mins
Philippa Davis’ Pheasant Keralan Curry makes for a wonderfully warming supper. Delve into the freezer or fridge for this one, as it uses all of the Meat and saves the carcass for Stock. A favourite Curry recipe but in order to make the most of all the Spices and flavours it is important to follow the process and stages carefully.

Free Range Pork Caul Fat 🚩

Product Code:
Z3180