Some chefs are now using, “less desirable” 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.
Read more: The whole hog: 5 ways chefs are embracing nose-to-tail dining
