30 © 2017 2019 BELLIES Approx. 9-10lb Many chefs are probably more experienced with pork bellies in their processed form (as bacon or pancetta). However, raw bellies are an affordable, flavorful, well marbled cut that becomes moist, succulent and meltingly tender once braised or slow-roasted. BUTCHER INFORMATION: Cut from the Belly primal. Single rib. Skin off & boneless. COOKING/PLATING TIPS: Pork bellies are typically either slow-roasted or braised. Braise ahead of time & sear portions to develop a crisp crust right before service. Serve with some of the reduced braising liquid as a sauce. These bellies can also be cured and (if desired) smoked for superb housemade bacon. MENU TYPE: All Price Points. Pork bellies fit into a wide variety of cuisines. Despite being a low cost cut, braised pork bellies are becoming very popular on medium & high price point menus ranging from bistros & gastropubs to fine dining. CAUL FAT Caul fat is a fatty membrane cut from the stomach prized for its ability to wrap & protect food during cooking. It can be used to hold crepinettes, roulades and loose sausage meat together during cooking, or to keep lean cuts moist as its fat melts into them. BUTCHER INFORMATION: Cut from the stomach. Keep frozen when not in use – caul fat is quite perishable. COOKING/PLATING TIPS: Caul fat is used as a natural wrapper applied to sausages, liver slices, small game birds, lean game meats, roulades, crepinettes & other meat dishes before cooking. The membrane helps hold them together while the fat melts into the food, helping to keep it moist. To ready caul fat for use, first thaw it completely. Then soak briefly in warm water with a touch of white vinegar. Once it has softened, gently pat it dry and stretch it over your ingredients before proceeding with the rest of your recipe. MENU TYPE: Low Price Point. While caul fat itself is very affordable, it is typically used in higher end cuisine, especially fine dining, contemporary American & French restau rants.