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Free Range Pork Caul Fat 🚩

Top Chefs very special, hidden, secret gem.

Not available for Collection or Delivery : 20 - 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 : 20 - 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 : 20 - 24 December 🚩

Free Range Pork Caul Fat 🚩

Preparation/Cooking time 40 mins - plus chilling 
These Pork Belly Skewers with Vietnamese Caramel Sauce make easy but impressive Canapés 
Preparation/ Cooking time 15 mins
A taste of the Orient while using up some of that left-over Mince
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat Vegetables, Garlic, Herbs, leftover Meat, Stock or Wine, Tomato - simmer - heavenly!
Preparation time 15 mins : Cooking time 20 mins
If you've got leftover Pork from a Sunday Roast, give these tasty Tacos a try. Serve topped with Black Beans, Avocado and a squeeze of Lime
Preparation/Cooking time 25-35 mins
Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers. Chicken or Pork
Preparation time 30 mins - plus 15 mins chilling
Banh Mi is the Vietnamese take on a sandwich recipe. Here we’ve used leftover Beef, but it works with cooked Pork and Chicken too.
Preparation/Cooking time 30 mins 
Shredded succulent Pulled Pork with Cheese, Parsley and Red Onion wrapped in a golden and crispy Pastry. Perfection in 30 mins!
Preparation/Cooking time 20 mins 
Try this mouth-watering leftover Pulled Pork Quesadilla recipe for a quick and easy way to enjoy Pork that tastes delicious.
Preparation/Cooking time 25 mins 
Shredded succulent Pulled Pork served with a poached or fried Egg and a generous dollop of Barbecue Sauce.
Preparation time 10 mins : Cooking time 40 mins 
Bottom of Form. Combine two classic comfort foods together to make this Leftover Pulled Pork Mac and Cheese, one amazing dinner the whole family will love!
Preparation time 2 mins : Cooking time 15 min 
Always a treat to have a big bowl of Leftover Pulled Pork in the Fridge, because it can be put to so many uses! This Enchilada Skillet is a favourite ways to use it up - and it's ready in less than 20 minutes!.
Preparation time 20 mins : Cooking time 18 mins
This is a take on a decadent Hash in a creamy Sauce. Any Cut of leftover cooked Pork will do - with Cream of Mushroom Soup, comforting Peas and Carrots, and some savoury and spicy add-ons like Worcestershire and Tabasco Sauces combine to make this a Hash with a ton of flavour - great for lunch or dinner.

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 🚩

Product Code:
Z3180