I was able to get the cauls fat out whole on the pig we did yesterday and its was very, very nice..
I took it out and split it into enough to do three full size roasts and a small roast or meatloaf, one is being used fresh today, the others are frozen for future use..
I took a fresh loin roast, split it, stuffed it with spiced stuffing, onions and fresh mint leaves with salt, spices and pepper.. it should be amazing, I am making fresh bread today and this will cooked off, and sliced for the sandwhichs, with fresh greens, and a homemade sandwhich dressing.
Will update afterwards, have you ever cooked with Caul Fat?
Just another Day on the Farm 
Now that is the coolest-looking stuff I’ve ever seen! I suppose you could use it for wrapping stuffed poultry or rouladen as well?
Yes, you can use it in any way you would use a bacon fat covering to work with leaner meats, you can also use it to wrap around sausages.. it is to pretty much melt out and be nothing left after its cooked..
I still think it’s just pretty. 🙂