A crepinette is a kind of flattened meatball, made from fresh sausage loosely encased in caul fat—that’s the lacy membrane that surrounds the digestive viscera of some of your favorite animals. Cooks use it to hold the hold the crepinette’s forcemeat together, and it usually melts during cooking to add moisture and flavor. You don’t often see the same technique applied to dry aged sausages, but the great Indianapolis meatery Smoking Goose did it with one of its signature salamis.