Caul fat
Membrane around food animals' internal organs
From Wikipedia, the free encyclopedia
Caul fat, also known as lace fat, omentum, crépine or fat netting, is the greater omentum used as offal: the lace-like, fatty membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.[1]
Examples of caul fat dishes
- atriau[2]
- bò nướng mỡ chài
- boulfaf
- crépinette[3]
- drob sarma
- faggots[1]
- fegatelli
- plućna maramica and trbušna maramica
- sheftalia
- skilpadjies
In the traditional Ukrainian and Russian cuisine, caul fat, known as salnik or salnyk, was usually filled with kasha and liver, and baked in a clay pot in the Russian oven.[4]
The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called ach'ii'.
Gallery
Salnyk
Ostrich crépinette
French veal sausage bundle (Feuilleton de veau)
Atriau served with pasta and carrots
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