Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Caul Fat along with all the trcipes employing Caul Fat presented on this site, with 88 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Caul Fat recipes added to this site.

These recipes, all contain Caul Fat as a major wild food ingredient.

The caul (also known as crepine) is the fatty membrane that encases the internal organs of all animals. Pork caul is amongst the most useful and is often utilized for wrapping faggots and pâtés. Caul fat can be bought in sheets from any traditional butchers.

It was commonly used from Roman to Medieval times to wrap burgers and sausages, being used in a similar manner to how sausage casings are used today.

Caul fat is also sometimes known as 'caul membranes', a term that refers to the membranous nature of caul fat sheets (if you hold a single sheet up to the light you can see through it).