Caul fat, also known as lace fat, omentum, 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
bò nướng mỡ chài boulfaf crépinette
pork faggots
and sheftalia skilpadjies
In the traditional Ukrainian and Russian cuisine, caul fat, known as or , was usually filled with 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 .
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