Caul fat (aka lace fat, mesentery, crepine) is a thin fatty membrane from the lining of the pig’s stomach used by chefs to wrap sausages, roulades, crepinettes and other items before cooking. The caul holds these items together while melting into the surface of the food, keeping it moist.
It is also used merely to keep leaner meats and game birds moist during the cooking process, similarly to wrapping them in bacon, but without imparting such a strong additional flavor.
This caul fat has been harvested from Kurobuta pigs (aka Berkshire pigs) a rare breed that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as “The Kobe Beef of Pork.”