Description
PORK: CAUL FAT (CREPINET) PER 1KG
A crépinette is a small, flattened sausage or meat patty that is wrapped in caul fat (a thin, lacy membrane from a pig’s abdomen) instead of a traditional casing. Originating in French cuisine, the caul fat melts away during cooking, basting the meat to keep it exceptionally juicy
What is Caul Fat?
- Anatomy: It is the web-like membrane of fat surrounding the internal organs of animals like pigs, sheep, or cows.
- Texture: It looks like a fine lace or a delicate spiderweb.
How to Prepare and Cook Crépinettes
- The filling: Mix ground pork with herbs, spices, garlic, or vegetables like spinach and kale.
- The wrap: Soak the caul fat in cold water, cut it into squares, place a rounded pork patty in the center, and fold the fat snugly around the meat with the seams facing down.
- The sear: Pan-fry the patties starting seam-side down in a hot skillet with butter or oil until browned, crispy, and cooked through
Reviews
There are no reviews yet.