caul fat

{{Short description|Membrane around food animals' internal organs}}

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Caul fat, also known as lace fat, omentum, {{lang|fr|crépine}} or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum in anatomy textbooks. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.{{cite web|title=Caul fat recipes |url=https://www.bbc.co.uk/food/caul_fat|work=BBC Food|accessdate=23 November 2022}} Examples of such dishes are Vietnamese {{lang|vi|bò nướng mỡ chài}}, Swiss {{lang|fr-CH|atriau}},{{cite book|author=Association Fribourgeoise des Paysannes |title=Küche & Traditionen im Freiburgerland|publisher=Éditions Fragnière|location=Fribourg|year=1996|url=https://books.google.com/books?id=SghfJR4bHPUC&pg=PA133|page=133|lang=de}} French {{lang|fr|crépinette}},{{cite encyclopedia|url=http://www.epicurious.com/tools/fooddictionary/entry/?id=2159|title=Crépinette|encyclopedia=Food Dictionary|publisher=Epicurious.com|accessdate=23 November 2022}} Cypriot {{lang|el-Latn|sheftalia}}, South African {{lang|el-Latn|skilpadjies}}, British faggots, Serbian {{lang|sr-Latn|plućna maramica}} and {{lang|sr-Latn|trbušna maramica}}, and Italian {{lang|it|fegatelli}}. In the traditional Ukrainian and Russian cuisine, caul fat, known as {{lang|ru-Latn|salnik}} or {{lang|ru-Latn|salnyk}}, was usually filled with {{lang|ru-Latn|kasha}} and liver, and baked in a clay pot in the Russian oven.{{cite encyclopedia|url=http://dic.academic.ru/dic.nsf/enc_pohlebkin/239/Сальник|isbn=978-5-9524-4620-5|author=Pokhlyobkin, William|authorlink=William Pokhlyobkin|encyclopedia=The Great Encyclopedia of Culinary Art|title=Salnik|location=Moscow|publisher=Centrpoligraph|year=2010|lang=ru}} The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called {{lang|nv|ach'ii'}}.