Caul fat

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What Wikipedia says

Caul fat, also known as lace fat, omentum, crépine or fat netting, is the greater omentum used as offal: the lace-like, fatty membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.

Excerpt from the Wikipedia article “Caul fat”, under the CC BY-SA 4.0 license. Read the article on Wikipedia

Image: DC, CC BY-SA 3.0, via Wikimedia Commons.