Many traditional cuisines use caul fat in a variety of ways: Italians use it to wrap fegatelli, Cypriots use it for sheftalia, the English use it for faggots, the French for pâtés and crepinettes. In the Bordeaux area of Aquitaine, truffled pork crepinettes are served alongside oysters, which may seem like a strange combination, but it works beautifully. The bright brininess of the oysters are a perfect counterpoint to the richness of the fat and truffles. But because black truffles aren’t exactly cheap or easy to come by, today we’re going to make some crepinettes with much more relaxed ingredients. Some wilted greens, browned shallots, and a little nutmeg -- it’s winter wrapped in a tiny, beautiful bundle. Wash them down with a minerally white wine and some plump oysters.

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