{"id":17408,"date":"2015-12-03T22:47:17","date_gmt":"2015-12-03T21:47:17","guid":{"rendered":"https:\/\/www.gastropedia.nl\/?post_type=article&p=17408"},"modified":"2015-12-16T16:31:19","modified_gmt":"2015-12-16T15:31:19","slug":"zwoerd","status":"publish","type":"article","link":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/","title":{"rendered":"ZWOERD"},"content":{"rendered":"
\"Zwoerd\"<\/a>

Zwoerd<\/p><\/div>\n

Zwoerd is in feite de schoongemaakte en van vet ontdane huid van het varken. Het is rijk aan collageeneiwitten die, onder invloed van het garingsproces, aroma en stevigheid geven aan de verschillende bloed- en leverworstsoorten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zwoerd is in feite de schoongemaakte en van vet ontdane huid van het varken. Het is rijk aan collageeneiwitten die, onder invloed van het garingsproces, aroma en stevigheid geven aan de verschillende bloed- en leverworstsoorten.<\/p>\n","protected":false},"author":7,"featured_media":22221,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"article_category":[73],"article_term":[],"class_list":{"0":"post-17408","1":"article","2":"type-article","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"article_category-grondstoffen-worst-en-vleeswaren","8":"entry","9":"override"},"yoast_head":"\nZWOERD • Gastropedia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ZWOERD • Gastropedia\" \/>\n<meta property=\"og:description\" content=\"Zwoerd is in feite de schoongemaakte en van vet ontdane huid van het varken. Het is rijk aan collageeneiwitten die, onder invloed van het garingsproces, aroma en stevigheid geven aan de verschillende bloed- en leverworstsoorten.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/\" \/>\n<meta property=\"og:site_name\" content=\"Gastropedia\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/gastropedia.nl\" \/>\n<meta property=\"article:modified_time\" content=\"2015-12-16T15:31:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"652\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/\",\"url\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/\",\"name\":\"ZWOERD • Gastropedia\",\"isPartOf\":{\"@id\":\"https:\/\/www.gastropedia.nl\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg\",\"datePublished\":\"2015-12-03T21:47:17+00:00\",\"dateModified\":\"2015-12-16T15:31:19+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#breadcrumb\"},\"inLanguage\":\"nl-NL\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"nl-NL\",\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#primaryimage\",\"url\":\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg\",\"contentUrl\":\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg\",\"width\":1024,\"height\":652,\"caption\":\"Zwoerd\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.gastropedia.nl\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Artikelen\",\"item\":\"https:\/\/www.gastropedia.nl\/artikel\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Productinformatie\",\"item\":\"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Worst en Vleeswaren\",\"item\":\"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/worst-en-vleeswaren\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"Grondstoffen Worst en Vleeswaren\",\"item\":\"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/worst-en-vleeswaren\/grondstoffen-worst-en-vleeswaren\/\"},{\"@type\":\"ListItem\",\"position\":6,\"name\":\"ZWOERD\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gastropedia.nl\/#website\",\"url\":\"https:\/\/www.gastropedia.nl\/\",\"name\":\"Gastropedia\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gastropedia.nl\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"nl-NL\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"ZWOERD • Gastropedia","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/","og_locale":"nl_NL","og_type":"article","og_title":"ZWOERD • Gastropedia","og_description":"Zwoerd is in feite de schoongemaakte en van vet ontdane huid van het varken. Het is rijk aan collageeneiwitten die, onder invloed van het garingsproces, aroma en stevigheid geven aan de verschillende bloed- en leverworstsoorten.","og_url":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/","og_site_name":"Gastropedia","article_publisher":"https:\/\/www.facebook.com\/gastropedia.nl","article_modified_time":"2015-12-16T15:31:19+00:00","og_image":[{"width":1024,"height":652,"url":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/","url":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/","name":"ZWOERD • Gastropedia","isPartOf":{"@id":"https:\/\/www.gastropedia.nl\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#primaryimage"},"image":{"@id":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#primaryimage"},"thumbnailUrl":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg","datePublished":"2015-12-03T21:47:17+00:00","dateModified":"2015-12-16T15:31:19+00:00","breadcrumb":{"@id":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#breadcrumb"},"inLanguage":"nl-NL","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/"]}]},{"@type":"ImageObject","inLanguage":"nl-NL","@id":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#primaryimage","url":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg","contentUrl":"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Zwoerd.jpg","width":1024,"height":652,"caption":"Zwoerd"},{"@type":"BreadcrumbList","@id":"https:\/\/www.gastropedia.nl\/artikel\/zwoerd\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.gastropedia.nl\/"},{"@type":"ListItem","position":2,"name":"Artikelen","item":"https:\/\/www.gastropedia.nl\/artikel\/"},{"@type":"ListItem","position":3,"name":"Productinformatie","item":"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/"},{"@type":"ListItem","position":4,"name":"Worst en Vleeswaren","item":"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/worst-en-vleeswaren\/"},{"@type":"ListItem","position":5,"name":"Grondstoffen Worst en Vleeswaren","item":"https:\/\/www.gastropedia.nl\/articles\/productinformatie\/worst-en-vleeswaren\/grondstoffen-worst-en-vleeswaren\/"},{"@type":"ListItem","position":6,"name":"ZWOERD"}]},{"@type":"WebSite","@id":"https:\/\/www.gastropedia.nl\/#website","url":"https:\/\/www.gastropedia.nl\/","name":"Gastropedia","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.gastropedia.nl\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"nl-NL"}]}},"_links":{"self":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article\/17408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article"}],"about":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/types\/article"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/users\/7"}],"version-history":[{"count":0,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article\/17408\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/media\/22221"}],"wp:attachment":[{"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/media?parent=17408"}],"wp:term":[{"taxonomy":"article_category","embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article_category?post=17408"},{"taxonomy":"article_term","embeddable":true,"href":"https:\/\/www.gastropedia.nl\/wp-json\/wp\/v2\/article_term?post=17408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}