Fresh Pig Caul from British pork, traditional caul fat for wrapping meats – The Black Farmer

Pig Caul (per kg)

£9.60
Fresh Pig Caul from British pork, traditional caul fat for wrapping meats – The Black Farmer

Pig Caul (per kg)

£9.60
Serving size Serves 4-6 dishes.
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Quantity

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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Pig Caul (per kg) | Authentic British Butchery from The Black Farmer

Fresh caul fat from British pork, traditionally used to wrap meats and lock in moisture during cooking.

Also known as pig caul, this natural fat net melts gently as it cooks, keeping sausages, faggots and terrines tender and full of flavour.

  • Delicate, natural caul fat for wrapping and roasting
  • Retains moisture and enhances tenderness
  • Ideal for classic dishes like faggots, pâtés, and meatloaf
  • 100% British pork
  • Fresh, natural product with no additives
  • Sold per kg — ideal for home cooks, chefs and traditional butchery use

Why Pig Caul Is Hard to Find

Pig caul fat is one of those traditional butcher’s cuts that’s quietly disappeared from most high-street counters. It comes from the lining of a pig’s stomach, is delicate to handle, and requires skilled butchery to prepare properly. Many modern suppliers simply don’t bother. We do. Our Pig Caul is sourced from British pork, carefully cleaned, and supplied fresh so chefs and home cooks can work with it exactly as intended.

Where to buy caul fat

Caul fat is hard to find on the high street, so most people search for it online or ask a specialist butcher. You can order our British pig caul online for chilled UK delivery, or collect from our farmshops in Brixton and White City. Sold fresh by the kilo, cleaned and ready to use.

Best Recipes to Use Pig Caul

Pig caul fat is prized because it melts gently during cooking, basting whatever it wraps without overpowering flavour. It’s the secret behind some of Britain and Europe’s most respected dishes.
• Traditional British faggots
• Game or venison parcels
• Terrines and pâtés
• Stuffed meats and rustic roasts
• Handmade sausages wrapped for moisture and shape

If you’re asking “what is pig caul used for?”—this is it. Structure, juiciness, and flavour in one natural layer.

Pair It With

Pig caul works best when paired with bold, well-seasoned meats and classic techniques. Try it with:
• Pork shoulder, pork mince, or heritage sausages
• Venison, lamb, or game birds
• Aromatics like sage, thyme, garlic, and onion
• Slow roasting, baking, or pan-frying

Used properly, pig caul fat doesn’t sit on the plate—it disappears into the dish, leaving nothing but depth and succulence.

Experience heritage butchery and sustainable flavour — only from The Black Farmer.

100% fresh british pork caul fat
Allergens are highlighted in bold.

Estimated per 100g
Energy: 880–900 kJ / 210–215 kcal
Fat: 21 g
of which saturates: 9 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 5 g
Salt: <0.2 g

Preparation:
Rinse in cold water before use to soften.
Pat dry with paper towel.

To Use:
Wrap seasoned meat or stuffing tightly in Pig Caul.
Cook as part of your recipe — it melts away gently, basting your dish for tenderness and flavour.

Recommended methods:
Roasting: Use to cover roasts or homemade sausages for extra juiciness.
Baking: Line pie dishes or terrine moulds.
Pan-frying: Use for rustic meat parcels; cook until golden and cooked through.

Keep refrigerated below 3°C.
Consume on the same day once opened.
Suitable for freezing on the day of purchase — freeze for up to 6–9 months.
Defrost thoroughly in the refrigerator before use.
Cook before eating.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →