Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes like the traditional South African "Skilpadjies" Herewith the link to the frozen lamb liver.

1 kg Pork Caul fat (FROZEN)

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