Caul fat explained

Caul fat, also known as lace fat, omentum, French: crépine 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.^[1]

Examples of caul fat dishes

• ^[2]
• bò nướng mỡ chài
• crépinette^[3]
• faggots^[1]
• Serbian: plućna maramica and Serbian: trbušna maramica
• sheftalia
• skilpadjies

In the traditional Ukrainian and Russian cuisine, caul fat, known as Russian: salnik or Russian: salnyk, was usually filled with Russian: [[kasha]] and liver, and baked in a clay pot in the Russian oven.^[4]

The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called Navajo; Navaho: ach'ii'.

Further reading

• Shorland. F. B.. Jessop. A. S.. Isolation of Δ9 Heptadecenoic Acid from Lamb Caul Fat. Nature. October 1955. 176. 4485. 737. 10.1038/176737a0. 13265818. 4295106. free.
• Weenink. R. O.. Octadecadienoic Acids of Lamb Caul Fat. Nature. September 1956. 178. 4534. 646–647. 10.1038/178646b0. 13369494. 1956Natur.178..646W. 41278582.
• Hamilton. Bradford S.. Paglia. Diana. Kwan. Anita Y. M.. Deitel. Mervyn. Increased obese mRNA expression in omental fat cells from massively obese humans. Nature Medicine. September 1995. 1. 9. 953–956. 10.1038/nm0995-953. 7585224. 24211050.

Notes and References

1. Web site: Caul fat recipes . BBC Food. 23 November 2022.
2. Book: Association Fribourgeoise des Paysannes . Küche & Traditionen im Freiburgerland. Éditions Fragnière. Fribourg. 1996. 133. de.
3. Encyclopedia: Crépinette. Food Dictionary. Epicurious.com. 23 November 2022. 30 March 2012. https://web.archive.org/web/20120330115540/http://www.epicurious.com/tools/fooddictionary/entry/?id=2159. dead.
4. Encyclopedia: Salnik. 978-5-9524-4620-5. Pokhlyobkin, William. William Pokhlyobkin. The Great Encyclopedia of Culinary Art. Moscow. Centrpoligraph. 2010. ru.