The caul fat is a lacy membrane of fat that surrounds the internal organs of an animal. It is traditionally used to wrap prepared cuts of meat and faggots, and may also be used to wrap parcels of sausage meat before frying or grilling them (these are known as crepinettes in France).
The caul fat not only wraps and holds the ingredients together, but also bastes the meat as it cooks. It melts away into nothing during slow cooking, leaving behind a delicious, golden brown crust.
Although it may not be out on display, you should be able to find caul fat in your local butcher's shop.
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