Mangalitsa caul fat is the delicate, lacy membrane used to wrap meat before cooking. This is approximately one pound of raw, unrendered caul fat; it is not the same cut as leaf fat.

From your kitchen

Thaw in the refrigerator and unfold gently. Wrap ground-pork patties, pâtés or small roasts so the membrane bastes the filling as it cooks. Cook the filling fully; ground pork should reach 160°F in the center. Try our caul-wrapped pork patties.