Caul fat is a thin membrane of fat covering the intestines of a pig, cow or sheep and it melts when cooked, so it provides moisture and flavor to the final product. In classical garde manger, and is used to wrap forcemeats and as a natural casing for sausages. Sometimes used to wrap roasts, so it is essentially a form of barding.
Features & Highlights
- 10 lbs - frozen
- Vacuum sealed - bulk packed
|Manufacturer:||For The Gourmet|
|Publisher:||For The Gourmet|
|Studio:||For The Gourmet|
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In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed t...