Pork Caul
Default unit: pcs · Less common product
Description
Pork caul (caul fat) is a thin sheet of fatty membrane that surrounds the internal organs of a pig. It is used to wrap pâtés, terrines and other fillings, imparting moisture and flavor during roasting or braising.
Nutrition
(per 100g)
Calories850
Protein2г
Fat94г
Carbs0г
Vitamins & minerals
Vitamin E, vitamin K, small amounts of vitamin B2
How to choose
Look for a uniform, white‑pink membrane that is dry to the touch and free of any rancid odor.
How to store
Store in the refrigerator in a sealed bag for up to 5 days, or freeze in a vacuum‑sealed bag for up to 2 months.
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