main dishes sardinian

Pork Liver in Caul Fat (Fegato nella Rete)

Cubes of pork liver wrapped in caul fat with bay leaves and grilled until crisp. A direct Sardinian street food.

Gluten-Free Dairy-Free Nut-Free Low Carb
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Prep 40 min
Cook 4 min
Total 44 min
Servings 4
Difficulty Easy

Ingredients

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Instructions

  1. Soak the caul fat in cold water for about 15 minutes to soften it. Squeeze it dry and lay it flat on a cutting board. Cut it into pieces large enough to wrap individual liver cubes.

    Tip: Caul fat is delicate when wet. Handle it gently and keep it slightly damp so it doesn't tear.

  2. Cut the pork liver into cubes of about 3-4cm.

  3. Wrap each liver cube in a piece of caul fat, tucking a bay leaf inside each parcel. Thread 3 or 4 wrapped cubes onto each skewer.

  4. Heat a griddle or grill pan over high heat. Lightly oil the surface.

  5. Season the skewers with salt and pepper. Place on the hot griddle and cook for 3-4 minutes, turning once, until the caul fat is crisp and golden.

    Tip: The caul fat cooks fast. Watch closely—it goes from golden to burnt quickly. The liver should still be slightly pink inside.

  6. Remove from heat and serve immediately while very hot.

Storage & Meal Prep

Best eaten immediately off the grill. The caul fat loses its crispness as it cools. If you must prepare ahead, wrap the skewers and refrigerate for up to a few hours before cooking.

Variations

  • With Myrtle: Replace the bay leaves with fresh myrtle leaves for a distinctly Sardinian aromatic variation.
  • Over Charcoal: Cook over charcoal instead of a griddle for a smokier flavor closer to what you'd find at a Sardinian festival.

FAQ

What is caul fat?

Caul fat, or rete di maiale, is the thin membrane that surrounds animal organs. It melts when heated, basting the liver from the inside and crisping on the outside. Ask a butcher to order it.

Can I cook this in the oven?

You can, but the result is different. Place the skewers under a hot broiler, close to the heat, and turn once. The texture will not be as crisp as on a griddle.

Interactive Nutrition Map

4 Servings

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Oils & Fats
Extra Virgin Olive Oil
14 g
Herbs & Spices
Bay Leaf
4 g
Salt
6 g
Black Pepper
1 g

Per Serving

34kcalCalories
0gProtein
1gCarbs
4gFat
0gFiber
Sodium
35mg2% DV
Potassium
9mg0% DV
Calcium
10mg1% DV
Iron
0.5mg3% DV
Magnesium
2mg0% DV
Vitamin C
0.5mg1% DV
Vitamin A
3µg0% DV
Vitamin K
2.4µg2% DV
Folate
2µg1% DV
Bay Leaf
Salt
Black Pepper
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.