Heritage pork has more marbling resulting in more tender and juicy meat
Caul fat, also known as lace fat for its elegant appearance, is actually muscle membrane and is frequently used as casing for sausage as well as more refined roulades, pates, and terrines.
If you are an at-home charcutier, caul fat will elevate your sausages and salumis. As with our other specialty products, it is highly prized and often difficult to find, and there is none better than that which comes from a truly heritage breed pig.
The secret to all great cooking is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.