Caul fat


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.

Examples of caul fat dishes

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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.
The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called ach'ii'.