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Jul 20, 2007 07:43 AM

Looking for Caul Fat & Sheep Casing?

Any ideas where to get it?....preferably in the East Bay and in smaller amounts...

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  1. I think you can special-order either through Cafe Rouge.

    Cafe Rouge
    1782 Fourth St, Berkeley, CA 94710

    1. I've been able to get both from both Whole Foods and Mollie Stones - a few days to pre-order, that's all.

      9 Replies
        1. re: Pollo

          Dittmer's Wursthaus has it frozen. In Mt. View

        2. re: Carrie 218

          (Sorry for the (late) thread hijack.)

          Is it possible to get special order meat at Whole Foods? I recently called the Potrero Hill store asking about pork belly and jowls and was somewhat brusquely informed that they never have these cuts as they don't break down primal cuts themselves. There was no indication that unusual cuts could be ordered.

          How did you ask for caul fat?

          1. re: quokka70

            Butchers in SF Chinatown break down whole pigs every morning. I've bought a 7-pound pork belly as a walk-in, no problem.

            1. re: Melanie Wong

              Hi Melanie,

              Thanks for the tip! I wonder if there are similar places in the Mission.

              The intent of my original question was more along the lines of "how do you do a special order for meat at Whole Foods?" I didn't know it was possible.

              Thanks again!

              1. re: quokka70

                Haven't been back since hearing that it changed hands, so my experience is dated, but I'd try Lucky Pork in the Mission.

                Chinese butcher counters almost always have fresh pork belly in the case. However, it's often already cut into 1 to 1 1/2 lb. strips. You have to get there on the early side before they've sliced everything for the day or reserve in advance.

                Lucky Pork Store
                2659 Mission St, San Francisco, CA

                1. re: Melanie Wong

                  I tried Lucky Pork today, but without luck.

                  The guy there had no English, and I have no Spanish; I managed to say "puerco" and point at my own belly; he offered me pork stomach, but seemed to understand what I was looking for when I pointed at the bacon. Alas, they don't appear to carry belly.

                  They did have some (surprisingly thin) back fat, frozen, at $1.19/lb.

                  A Chinese meat market close to me in Excelsior (the one across from Yangtze Seafood) had fresh belly but only, as you say, in smaller strips. I asked about a whole belly but they didn't have any and didn't volunteer that they had had any earlier in the day. Again, there was a severe language barrier between me and (Hispanic, rather than Chinese) staff. I guess it is time for me to learn some kitchen Spanish.

                  I discovered that Drewes Brothers can get pork belly and jowl for me with a couple of days' notice. I'll find out how much they are when I order later this week.


                  1. re: quokka70

                    Thanks for the update on Lucky Pork. When I wandered over to El Maya Yucatan (on Mission by the 16th St BART station), I also poked my head into Yangtze meat market next door. It had pork belly in the case, as well as several snouts poking up from the display and many other parts, so I imagine that it works with whole pigs too. Iirc, the pork belly was $1.89/lb. In my pork belly hunt, I can get my point across by asking for "one piece, 7 lbs."

            2. re: quokka70

              Quokka70, you might have better luck at one of the bigger Whole Foods, like the location in SOMA or Oakland.

          2. Ver Brugge Meats on College Ave in Oakland has caul fat on hand ..... it's frozen and in small quantities in case you don't need a huge amount. they are very helpful there .....

            Ver Brugge Meat and Fish

            1. Is there a difference between Hog Lard and Caul Fat?

              2 Replies
              1. re: frankiii

                Yes. Lard is lard. Caul fat is a lacy membrane that covers the internal organs -- it's used like netting to wrap or cover ground/chopped meat.

                1. re: Ruth Lafler

                  Thanks, I guess I should have googled that. I think I have had some dishes that were served wrapped in Caul Fat. Know I know.