Caul a Complete Guide

Gourmet Food Source
Food Matters
Wine Notes
Home Grown
Chef's Source
Book Reviews
Caul is the thin membrane that lines the stomach of pigs and sheep. Known as crčpine in French it is incredibly useful as a method of encasing other meats whilst adding flavour and moisture as it cooks.

Caul Fat
The most commonly used is pig’s caul, it requires soaking in a couple of changes of water over a two to three hour period to clean and loosen it. Once drained and gently patted dry it unfolds into a marbled sheet of white fat and can easily be cut to the required size.

It is invaluable in the making of homemade sausages or for holding a forcemeat or mousse to a piece of meat prior to cooking. A good example would be faggots, where the meat is rolled into shape and then held in place with the fat. As the faggots cook, the caul gently melts into the meat whilst protecting the outside from scorching. Pâtés and terrines can also be lined with caul in the same way that slices of bacon or cabbage are used, though not essential it adds a nice finishing touch to a traditional country style pork terrine or pâté de campagne.

Content and picture © Miles Collins