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pork caul/pork lace

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C. Devlin

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pork caul/pork lace

by C. Devlin » Tue Jun 26, 2007 4:00 pm

I'm looking for a source for pork caul (what they call pork lace in Italy -- not prosciutto, so please no recommendations about possible other things I can use in place of pork caul). Any recommendations for local butchers?
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Robin Garr

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Re: pork caul/pork lace

by Robin Garr » Tue Jun 26, 2007 4:15 pm

C. Devlin wrote:I'm looking for a source for pork caul (what they call pork lace in Italy -- not prosciutto, so please no recommendations about possible other things I can use in place of pork caul). Any recommendations for local butchers?


Also possibly known as "caul fat." It's not going to be an easy find, but one place to start might be Creation Gardens, given that they're a prime local source for such other hard-to-find meat products as real <i>foie gras</i> by the lobe.

Burger's Market also carries unusual items like pheasant, capon and guinea hen and might be worth checking, perhaps as a special order.

Finally, while I share your preference for buying locally, there's always Niman Ranch for Internet ordering:

Pork Caul Fat (2.5 pounds, $19.95)
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by C. Devlin » Tue Jun 26, 2007 5:16 pm

Burger's Market sounds like a fabulous option for the fowl. Creation Gardens didn't know what I was talking about when I asked about the pork caul a few months ago, so that didn't get me very far.

I'd rather buy locally only because I'd like to just be able to pick it up when I want it, and it would be available anyplace where they process/butcher hogs. I suspect it's a thing that isn't kept by most butchers though, and when I tried to explain it to a local butcher over the phone he didn't have a clue what I was talking about.

Usually people try to convince me it's prosciutto, others that I could at the very least substitute prosciutto, but it's not the same, and it doesn't work the same either, being essentially pure fat.

[And golly, 20 bucks for a pound and a half of the stuff is really pricey!...]
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by Dan Thomas » Wed Jun 27, 2007 1:27 am

If you happen to find some locally, I would love to know where you can get it. I use to use it for all kinds of sausage making, and would love to get my hands on some again. Heck, if you track some down on the internet that isn't crazy expensive(3 to 5 dollars a pound) then let me know that as well...Back in the day...when I was using the stuff on a regular basis, I could get a 20 lb. block frozen for about 40 bucks. However, 20 lbs. is enough to last most people a lifetime depending on what they were using it for. Getting it frozen is tricky if you are trying to chisle off enough for making a few servings of say a "shrimp sausage". Every once in a while, I would try to cut some off with a band saw and would go against the"grain" and get lots of little pieces that were rendered useless.Image
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by C. Devlin » Wed Jun 27, 2007 12:58 pm

It's such wonderful stuff. And discarding it during butchering is such a waste. I learned to use it when we were in Italy, and for roasting a bird, the stuff's a dream. Great pic. I'll have to save that to prove to folks that I really, truly am not talking about pancetta or prosciutto.
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by Jayson L » Mon Jul 02, 2007 12:48 am

What a great product. But as with many of the classics, it's somewhat been tossed to the side. Most butcher houses only produce it a couple of times a year. This, in turn, means it gets frozen. With this product, it's not such a bad thing. Quick freezing can help kill harmful pathogens that may have tagged along for the ride during fabrication. For those working with it for the first time: Be sure that it has thawed completely before trying to untangle it. Washing, rinsing and soaking, thoroughly, in ice cold water is very important. (I actually use a little vinegar in the rinse as well.) For the truly committed, you can soak the portion you intend to use in milk for about 3 hours before working with it. This will help pull out any clotting agents and for lack of a better term – blood – that may still remain. (Be sure to wash and rinse after this process again.) And most of all, be very gentle with it.
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by James Paul » Wed Jul 25, 2007 3:36 am

Wow! I think I just ran across some at a Wal-Mart super center.

They're calling it honeycomb tripe. It's made by: http://www.rumbameats.com
It is out in Wichita Falls, Texas. Had my hands on it.

It says coming soon on the web link but check out some of the other stuff.
Beef cheek, beef Oxtail, heart,kidney, lungs tounge.

The websight seems to be under constructions.

Check it out
Every days a holiday and every meals a feast !
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by Robin Garr » Wed Jul 25, 2007 7:33 am

James Paul wrote:They're calling it honeycomb tripe.


Honeycomb tripe is not caul fat. You can make a nice menudo out of it, though!
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by C. Devlin » Wed Jul 25, 2007 2:05 pm

I've seen that at Wal Mart and at first glance thought I was looking at caul, and then realized it was beef tripe. So, yeah, no, it's not caul. :cry:
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by Lois Mauk » Wed Jul 25, 2007 7:20 pm

Tripe is the 4th stomach of a cow. "Green" tripe still has the contents present at the time of slaughter. It can be frozen or ground and canned. Not for human consumption, but I feed canned green tripe to my dogs (an excellent product for recuperating animals with lots of digestive enzymes). It's quite smelly, but the dogs love it.

"White" tripe, on the other hand, is cleaned and bleached and is suitable for human consumption.

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Lisa Stephenson

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The Butcher Shoppe?

by Lisa Stephenson » Wed Jul 25, 2007 9:59 pm

Since you're from S. IN, have you contacted the Butcher Shop/Preferred Meats in Sellersburgh on Hwy 60? I'm sure that picture will help explain it ALL!
They seem so eager to get anything one needs. I asked them about veal scallopine. The butcher said they don't regularly carry it, but they may be able to order it (from their slaughter house.)
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by C. Devlin » Wed Jul 25, 2007 11:48 pm

Lisa, that's a fabulous lead. I hadn't heard of them. I'll look them up for sure. Thanks so much!

And Lois, thanks for the tip about the green tripe. I've got three dogs, all now older and so (like me) not always getting the full benefit of nutrients from their foods. I started supplementing their diets with raw chicken wings (recommended by a veterinarian in a book about wholistic sorts of care for animals, can't remember his name) which they love and which has seemed to be beneficial.
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by Lois Mauk » Thu Jul 26, 2007 8:29 am

Don't want to hijack this thread, but feeding raw meaty bones to dogs is a critical topic.

Chicken wings are greyt, though they are a bit small for my dogs. I feed them raw turkey necks instead (chicken necks are good for smaller dogs). Remember, with poultry, only feed RAW bones and meaty pieces and only NON-WEIGHT-BEARING bones! No legs or thighs. But backs, necks, wings and "frames" are all fine. Cooked bones from any source and weight-bearing bones splinter and are very dangerous for pets.

The only place I've found Solid Gold Green Tripe for my dogs is at Metzger's Country Store in Simpsonville. I'm personally responsible for starting a "run" on tripe there. When my dogs tried it at a Greyhound event in Gettysburg, PA, I found it there after our return. $1.51 a can. I ordered a case and a bunch of my friends ordered their own cases.

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You might look for the Solid Gold or Tripett brands at local natural foods stores.

Two words of caution:

(1) This stuff STINKS. But those plastic dog food can covers keep the smell contained while storing opened cans in the refrigerator.

(2) This stuff is RICH and contains a lot of fiber. I recommend a teaspoon of green tripe added to the kibble feed to small dogs and up to a heaping tablespoon for large dogs like mine (65-85 pounds). So I get about 9 servings out of a single can.
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by NicoleP » Thu Jul 26, 2007 11:03 am

Thanks for that tip about the tripe Lois! :lol:

My 10 year old Husky mix has widespread arthritis and I have been looking for a canned food to mix with her Arthroplex powder. I was using Iams a while back but stopped due to the discovery of their cruel animal testing and started using Wellness, but she gets Wellness kibble everyday so I wanted to mix things up for her with a different treat mixed with her supplement (she isn't spoiled or anything). I will definitely check this stuff out!

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