jlally asks for local sources for caul fat, the thin, membranous lining of the abdominal cavity in animals like cows, sheep, and pigs. It resembles a lacy sheet of fat once it’s pulled from the animal and cleaned. Chefs and home cooks use it to wrap charcuterie (such as the classic crépinette), rolled meats, and roasts. Heat melts away the fat, but dishes remain moist and maintain their shape as the caul yields to heat or flame. Cow and sheep cauls are sometimes for sale at specialty butchers, but many consider pork caul finer than those options.

CarrieWas218 buys pork caul at Golden Gate Meat and Mollie Stone’s Market in the city; Piperdown says that the Fatted Calf in Napa always has pork caul on sale and suggests special-ordering it from the Hayes Valley shop in San Francisco.

Golden Gate Meat [The Embarcadero]
Ferry Building, Shop #13, San Francisco

Mollie Stone’s Market [Pacific Heights]
2435 California Street, San Francisco

Fatted Calf [Napa Valley]
Oxbow Public Market, 644-C First Street, Napa

Fatted Calf [Hayes Valley]
320 Fell Street, San Francisco

Discuss: Pork Caul

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