Frozen Veal Caul Fat
| Name | Reference | Availability | Quick Order |
|---|
Frozen Veal Caul Fat is a thin, lace-like membrane taken from veal, commonly used by chefs to wrap sausages, meatballs, patties, and terrines. It melts during cooking, naturally basting the meat to lock in moisture and enhance flavour. Its delicate texture also adds a refined finish to plated dishes.
To use Casa Vercelli Frozen Veal Caul Fat, defrost it slowly in the fridge and bring it to room temperature before handling. Lay it flat and wrap it around your meat preparation, it clings easily and doesn’t require tying. Ideal for crepinettes or lean cuts like rabbit and pheasant, it helps retain shape and juiciness while cooking, leaving a beautifully basted, flavourful result.
With over 50 years of expertise, Casa Vercelli delivers premium Italian veal from calves born, raised, and processed entirely in Italy. Operating 30+ farms across Piedmont, Lombardy, and Emilia Romagna, Vercelli ensures exceptional quality, animal welfare, and traceability. Their veal is renowned for its delicate flavour, velvety texture, and distinctive white colour.
| Temperature | Frozen |
| Brand: | Casa Vercelli |
This product is frozen
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