A thin, fatty membrane that lines the abdominal cavity, usually taken from pigs or sheep; pork caul is considered superior. The caul resembles a lacy net and is used to wrap and contain pâtéS, crépinettes, forcemeats and the like. The fatty membrane melts during the baking or cooking process. Caul may be ordered and purchased through your local butcher. To prevent tearing, it may be necessary to soak the membrane in warm salted water to loosen the layers before using.