{"id":12821,"date":"2017-06-14T07:00:05","date_gmt":"2017-06-14T14:00:05","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12821"},"modified":"2017-06-14T07:00:05","modified_gmt":"2017-06-14T14:00:05","slug":"the-whole-hog-5-ways-chefs-are-embracing-nose-to-tail-dining","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/the-whole-hog-5-ways-chefs-are-embracing-nose-to-tail-dining\/","title":{"rendered":"The whole hog: 5 ways chefs are embracing nose-to-tail dining"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Some chefs are now using, &#8220;less desirable&#8221; pieces of meat from the hog in order to not only save money, but escape the confines of traditional cooking. Cooking less desirable cuts means more time, however, the argument is that the owners are paying the chefs anyways, so why not. It was also mentioned that they have been open for a few years (3), so they already have a customer base that they feel would be more open to try new things. All and all saving money and being different sums up this article.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.bighospitality.co.uk\/Business\/The-whole-hog-5-ways-chefs-are-embracing-nose-to-tail-dining\" rel=\"noopener\">The whole hog: 5 ways chefs are embracing nose-to-tail dining<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3L2OEKSTW9A68J5UUGX2VWOTU1BY8I 3SB4CE2TJVVXEM6SCK0GWTJZF9KAXE A3BOZ7IXO6Y2R0)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Some chefs are now using, &#8220;less desirable&#8221; pieces of meat from the hog in order to not only save money, but escape the confines of traditional cooking. Cooking less desirable cuts means more time, however, the argument is that the owners are paying the chefs anyways, so why not. It was also mentioned that they [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8131,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12821"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12821"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12821\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8131"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}