Caul Fat

For such a sexy, versatile piece of fat, you wouldn’t think that here, in meat-crazed Alberta of all places, caul fat  would fall so far under the radar. It seems however that in our world of mass production, styrofoam packaged meat and synthetic casings, it should actually be no surprise that even your foodie friends might be scratching their heads at the the sight of caul fat. The fatty lace membrane that surrounds internal organs of some animals (like pigs and cows) is often used as a natural sausage casing, as well as to encase  a boat load of European treats like fegatelli (Italian), faggots (English), or pâté (French). Sounds yummy, no!?! 🙂

No matter how creepy the description or pictures get, I’m here to tell you that you shouldn’t be scared of this succulent creation. The spider web like membrane is easy to work with, adds a great level of flavour, renders a tasty cooking fat, and can easily entertain anyone near a bbq when the fat drips off and spews volcanic-like flare ups. The one problem with caul fat is that it’s not easy to find. From butchers who don’t even know what it is, to killing floors where 99% (my own estimate) of the caul ends up staying, it’s a down right pain to acquire in many parts of Canada. Find someone who butchers their own animals though or a small processing plant and bang, you might just strike gold. Fatty gold that is!

So what does one do when caul fat comes a knocking. Stay tuned……

7 thoughts on “Caul Fat

  1. I saw that for the first time on Masterchef Australia, it looks really cool!

    Quick question: if Culina Highlands no longer exists, do the pyrohy nights no longer exist, too? Or are they keeping the tradition alive? I had written the August date in my calendar and hope I can still do it!

    • Dr.C The answer to your Culina Highlands question is no, they are not doing Pyrohy Night any longer. Instead, they are now open regular hours each Sunday, where they were closed before. Sad I know, but we can hope for specials! 🙂

  2. Pingback: Sheftalia AKA Cypriot Sausage « eating is the hard part

  3. Pingback: Caul Fat | TheMeatBlog

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