Caul fat is a thin, lace-like membrane of fat that surrounds the internal organs of animals, most commonly pigs, used in cooking for its ability to add moisture and flavor. In culinary applications, it is often used as a natural wrapper for sausages, pâtés, and meatballs, helping to hold their shape while imparting richness during cooking.
Caul fat is also used to wrap lean cuts of meat or delicate items like poultry and fish before roasting, ensuring even cooking and preventing dryness. Its ability to melt away while cooking makes it a popular choice for enhancing the texture and flavor of dishes without adding heaviness.