Veal Caul Fat

Origin: USA

A delicate, lace-like membrane of fat traditionally used to wrap meats, pâtés, sausages, and other preparations before cooking.

Veal caul fat melts gently as it cooks, helping retain moisture while adding richness and flavor without creating a heavy exterior. It is especially well suited for wrapping lean cuts, terrines, crépinettes, meatloaf, and specialty charcuterie.

A classic ingredient for professional kitchens and traditional European preparations where tenderness, moisture, and presentation matter.