Meat
Caul Fat
Caul fat is the lacy membrane surrounding the pig’s stomach—a natural net for wrapping pâtés, crepinettes, and lean roasts. It bastes as it cooks and holds fillings together without string. Fresh caul is pale, thin, and slightly sticky; soak in warm salted water to unfold. Wrap sausages or faggots snugly, roast until the lace crisps and turns golden, and serve without peeling if tender. Overcooking hardens it; undercooking leaves a rubbery film. Freeze flat between sheets if buying bulk. There is no perfect plastic substitute for its basting behaviour.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 73.4 g
- Saturated Fat 58.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 12.1 g
- Polyunsaturated Fat 2.51 g
- Cholesterol 86.4 mg
- Sodium 60.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.48 g
- Water 14.3 g
- Energy 674 kcal
- Water 14.3 g
- Protein 3.48 g
- Fat 73.4 g
- Saturated Fat 58.8 g
- Monounsaturated Fat 12.1 g
- Polyunsaturated Fat 2.51 g
- Omega-3 0.25 g
- Trans Fat 0.2 g
- Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.81 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.29 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 414 mg
- Major Minerals 413 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.81 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.29 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
French crépinette makers relied on caul as both casing and basting layer.
British faggot and faggots traditions wrapped offal mixes in caul for market sale.
Charcuterie revival kitchens rediscovered caul for elegant free-form terrines and roasts.