Barding vs. Cauling

Barding is the wrapping of fat, such as bacon around meat to cover the meat in a  layer of taste and texture. Cauling is the act of wrapping caul around meat and is similar to barding.

Picture of Caul

Since caul is thin, as opposed to the thicker layer of fat used in barding, a cauled dish has a delicately rendered layer of fat that can accent a dish without overtaking it, as bacon might. It can be kept frozen for a long time and should be brought back to room temperature before it is used.