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Often associated with rich, indulgent meats, it can also be a surprising ally for healthier eating. By choosing lean pork cuts like loin or tenderloin, you can fully enjoy smoky flavors while maintaining a balanced and nutritious meal.",[1294],{"_uid":1180,"content":1295,"component":291},{"type":276,"content":1296},[1297,1304,1309,1314,1319,1324,1330,1346,1363,1368,1373,1378,1389,1399,1409,1414,1419,1424],{"type":1298,"attrs":1299,"content":1301},"heading",{"level":1300,"textAlign":67},2,[1302],{"text":1303,"type":283},"Smoking: A BBQ Trend That Can Also Be Healthy",{"type":279,"attrs":1305,"content":1306},{"textAlign":67},[1307],{"text":1308,"type":283},"In recent years, smoking has become a staple of outdoor cooking. 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It’s perfect for quick cooking at high temperatures.",{"_uid":2125,"title":2126,"component":2118,"description":2127},"375c540b-ce5c-4b07-a6ff-98208bb5214f","Usage","This cut lends itself to numerous cooking methods, making it a flexible choice for cooking.",{"_uid":2129,"image":2130,"title":2132,"component":2110,"description":26,"image_sticky":2133,"text_element_list":2135},"8132eb71-b763-495c-a3ea-8f1235bd55db",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2131},{},"Cooking techniques",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2134},{},[2136,2140,2144,2148,2152],{"_uid":2137,"title":2138,"component":2118,"description":2139},"b2a76236-84c6-49d4-91a9-0958b0f351cf","Roasting","Pork tenderloin lends itself perfectly to oven cooking. We recommend first searing it in a pan to create a golden crust, then finishing it in the oven for 12 to 15 minutes at a moderate temperature (400°F) to preserve its tenderness.",{"_uid":2141,"title":2142,"component":2118,"description":2143},"ef92a2b3-9115-452e-8456-e08a9f9c068a","Pan-frying","Cut into medallions and pan-fry over high heat for beautifully caramelized meat with a juicy interior. Fry over high heat 3 minutes per side, then over low heat until internal temperature reaches 145°F.",{"_uid":2145,"title":2146,"component":2118,"description":2147},"cb6f4e80-ff9f-43e8-862d-b2a987c800ff","Grilling","Ideal for barbecues, grilled pork tenderloin should be cooked quickly over medium-high heat to avoid drying out the meat. Grill over direct heat on each side to brown, then cook from 10 to 14 minutes over indirect heat with lid down.",{"_uid":2149,"title":2150,"component":2118,"description":2151},"32a78f61-6e36-453b-a5d6-22c652f14ef4","Sous vide","This method cooks the tenderloin at a low temperature, guaranteeing perfect tenderness and even cooking. It can then be briefly seared to add colour.",{"_uid":2153,"title":2154,"component":2118,"description":2155},"7f6136f8-a600-4a37-8de3-73ecd623e9df","Sauté","Cut the tenderloin into thin slices and sauté with vegetables and a light sauce for a quick, tasty meal.",[711],{"id":699,"alt":700,"name":26,"focus":26,"title":701,"source":26,"filename":702,"copyright":26,"fieldtype":39,"meta_data":2158,"is_external_url":42},{"alt":2159,"title":701,"source":26,"copyright":26},"navy blue icon of pork fillet","b2c-cut",{"id":2162,"alt":2163,"name":26,"focus":26,"title":2164,"source":26,"filename":2165,"copyright":26,"fieldtype":39,"meta_data":2166,"is_external_url":42},69216482600865,"Filet de porc frais cru sur fond blanc","filet-de-porc-frais","https://a-ca.storyblok.com/f/2000580/756x1080/05ccbbd70d/filet-de-porc.jpg",{"alt":2167,"title":2164,"source":26,"copyright":26},"Two raw pork tenderloins on a white surface, one sliced into medallions.",{"id":2162,"alt":2163,"name":26,"focus":26,"title":2164,"source":26,"filename":2165,"copyright":26,"fieldtype":39,"meta_data":2169,"is_external_url":42},{"alt":2167,"title":2164,"source":26,"copyright":26},{"id":2171,"alt":2172,"name":26,"focus":26,"title":2173,"source":26,"filename":2174,"copyright":26,"fieldtype":39,"meta_data":2175,"is_external_url":42},76749947116454,"icone os du filet de porc","icone-os-filet-de-porc","https://a-ca.storyblok.com/f/2000580/150x150/4cb2af2493/filet-de-porc.svg",{"alt":2176,"title":2173,"source":26,"copyright":26},"Pork tenderloin icon",[246],"filet-de-porc","en/b2c/cuts/pork-tenderloins",-140,[],"a8df8c2d-454d-432b-a740-c794bffe01ce","2025-06-27T09:53:54.126Z",[],"b2c/coupes/filet-de-porc",[2187],{"path":2188,"name":2098,"lang":75,"published":62},"b2c/cuts/pork-tenderloins",{"name":2190,"created_at":2191,"published_at":2192,"updated_at":2193,"id":2194,"uuid":2195,"content":2196,"slug":2270,"full_slug":2271,"sort_by_date":67,"position":901,"tag_list":2272,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2273,"first_published_at":2274,"release_id":67,"lang":75,"path":26,"alternates":2275,"default_full_slug":2276,"translated_slugs":2277},"Pilons de poulet","2025-06-18T13:53:55.320Z","2025-08-19T20:09:53.764Z","2025-08-19T20:09:53.797Z",14024,"d6bf0e23-13c4-47f4-bba8-5ebfb245bf07",{"SEO":2197,"_uid":2201,"intro":2202,"title":2203,"content":2204,"meat_cut":2246,"subtitle":26,"blue_icon":2248,"component":2160,"thumbnail":2254,"hero_image":2261,"white_icon":2263,"product_type":156,"product_category":2269},{"_uid":2198,"title":2199,"plugin":15,"og_image":26,"og_title":26,"description":2200,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"29e5a88b-2d50-415b-b7b7-1a5370c7a74e","Everything about chicken drumsticks","Learn how to select, prep, and cook chicken drumsticks. Get tips, practical info, and inspiration to get the most out of your meat cuts.","53525112-0a8c-4b66-9047-d36bda12b45c","Chicken drumsticks are a favourite cut known for their rich flavour, juiciness and versatility in the kitchen.","Chicken drumsticks",[2205,2222],{"_uid":2206,"image":2207,"title":2211,"component":2110,"description":2212,"image_sticky":2213,"text_element_list":2215},"89aacc20-714e-45cf-9d1d-55d26dbc2663",{"id":2208,"alt":26,"name":26,"focus":26,"title":26,"source":26,"filename":2209,"copyright":26,"fieldtype":39,"meta_data":2210,"is_external_url":42},74237277956691,"https://a-ca.storyblok.com/f/2000580/222x150/ef6757480d/schema-coupe-poulet-pilons.svg",{},"Key features","Drumsticks are the lower part of the leg, made up of the shin bone surrounded by meat. They’re often sold with the skin on, which adds flavour and texture when cooked.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2214},{},[2216,2219],{"_uid":2217,"title":2117,"component":2118,"description":2218},"f8bf227b-9e11-4ba9-9b3c-29e6164f61be","They have a rich, intense flavour, often more pronounced than breasts. Crisping the skin after cooking adds even more flavour.",{"_uid":2220,"title":2122,"component":2118,"description":2221},"353b1fb4-6078-4151-b5ef-3183b9d4a331","Due to their higher fat content and central bone, drumsticks stay juicy and tender even after prolonged cooking.",{"_uid":2223,"image":2224,"title":2132,"component":2110,"description":2226,"image_sticky":2227,"text_element_list":2229},"5518a357-c93c-42be-a755-14b97fbe45e8",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2225},{},"Dark meat lends itself well to prolonged cooking\nprocesses such as braising, roasting and smoking.\nThese methods make the meat extremely tender\nwith a deep, rich flavour.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2228},{},[2230,2234,2238,2242],{"_uid":2231,"title":2232,"component":2118,"description":2233},"bc080db4-d05e-4dd6-b627-240cca66240e","Grilled","Grilled chicken drumsticks are perfect for barbecues. The skin becomes crispy, while the inside remains juicy. Marinating them before grilling can enhance the flavours.",{"_uid":2235,"title":2236,"component":2118,"description":2237},"17567661-355a-4318-a7b5-d897bbc0ec7f","Roasted","Roasting drumsticks in the oven enhances their flavours while making the skin golden brown. Season with herbs, spices and a drizzle of olive oil for a simple, delicious meal.",{"_uid":2239,"title":2240,"component":2118,"description":2241},"17e8aa9d-08a6-4e30-b6fc-4fa044ea3064","Braised","By slow cooking drumsticks in an aromatic liquid such as broth or tomato sauce, drumsticks become incredibly tender and flavourful. Ideal for simmered dishes.",{"_uid":2243,"title":2244,"component":2118,"description":2245},"744edff6-f9b7-4881-a190-b9769056b17f","Air fryer","Breading and frying chicken drumsticks creates an irresistibly crispy crust, while the meat inside remains juicy. It’s a classic method everyone loves.",[2247],"Pilon de poulet",{"id":2249,"alt":2250,"name":26,"focus":26,"title":2250,"source":26,"filename":2251,"copyright":26,"fieldtype":39,"meta_data":2252,"is_external_url":42},69308273715192,"Icone de pilon de poulet","https://a-ca.storyblok.com/f/2000580/150x150/31e5689ef1/pilons-de-poulet.svg",{"alt":2253,"title":2250,"source":26,"copyright":26},"Chicken drumstick icon",{"id":2255,"alt":2256,"name":26,"focus":26,"title":2257,"source":26,"filename":2258,"copyright":26,"fieldtype":39,"meta_data":2259,"is_external_url":42},69266672547801,"Huit pilons de poulet crus dans un plat, avec un bol de panure à côté.","pilons de poulet","https://a-ca.storyblok.com/f/2000580/756x1080/467ee2a155/pilons-de-poulet.jpg",{"alt":2260,"title":2257,"source":26,"copyright":26},"Eight raw chicken drumsticks in a dish, with a bowl of breading mixture beside it.",{"id":2255,"alt":2256,"name":26,"focus":26,"title":2257,"source":26,"filename":2258,"copyright":26,"fieldtype":39,"meta_data":2262,"is_external_url":42},{"alt":2260,"title":2257,"source":26,"copyright":26},{"id":2264,"alt":2265,"name":26,"focus":26,"title":2265,"source":26,"filename":2266,"copyright":26,"fieldtype":39,"meta_data":2267,"is_external_url":42},69308359075833,"Icone de pilons de poulet","https://a-ca.storyblok.com/f/2000580/150x150/4b56ef2320/pilons-de-poulet.svg",{"alt":2268,"title":2265,"source":26,"copyright":26},"chicken drumsticks icon",[],"pilons-de-poulet","en/b2c/cuts/chicken-drumsticks",[],"79455a16-ec8d-41f5-86b3-f28ea69015de","2025-06-18T13:55:22.070Z",[],"b2c/coupes/pilons-de-poulet",[2278],{"path":2279,"name":2203,"lang":75,"published":62},"b2c/cuts/chicken-drumsticks",{"name":2281,"created_at":2282,"published_at":2283,"updated_at":2284,"id":2285,"uuid":2286,"content":2287,"slug":2376,"full_slug":2377,"sort_by_date":67,"position":2378,"tag_list":2379,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2380,"first_published_at":2381,"release_id":67,"lang":75,"path":26,"alternates":2382,"default_full_slug":2383,"translated_slugs":2384},"Poulet entier","2025-06-18T13:54:32.191Z","2025-08-19T20:09:44.500Z","2025-08-19T20:09:44.533Z",14025,"2d288a4d-a092-433c-889a-14c5f0dcfacd",{"SEO":2288,"_uid":2201,"intro":2292,"title":2293,"content":2294,"meat_cut":2352,"subtitle":26,"blue_icon":2353,"component":2160,"thumbnail":2359,"hero_image":2366,"white_icon":2368,"product_type":156,"product_category":2375},{"_uid":2289,"title":2290,"plugin":15,"og_image":26,"og_title":26,"description":2291,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"8003b9fa-62f1-42b0-aef1-b0c66c9736b0","Everything about whole chicken","Learn how to select, prep, and cook a whole chicken. Get tips, practical info, and inspiration to get the most out of your meat cuts.","Whole chicken is a versatile, economical option for family meals or special occasions. It has a rich flavour and is ideal for a wide variety of preparations. Here’s a guide to everything you need to know about whole chicken and how to enjoy it at its very best.","Whole chicken",[2295,2309,2332],{"_uid":2296,"image":2297,"title":2211,"component":2110,"description":2299,"image_sticky":2300,"text_element_list":2302},"17fe90be-dabd-4d4c-8271-88599a12ba36",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2298},{},"A whole chicken includes every part of the bird, including breasts, thighs, wings and giblets (liver, heart, gizzard). This means you get a variety of textures and flavours.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2301},{},[2303,2306],{"_uid":2304,"title":2117,"component":2118,"description":2305},"8f2a483e-d052-471e-9471-493f919a965d","When properly prepared, whole chicken has a deep, satisfying flavour. Cooking it with the skin on makes it crispy and more flavourful.",{"_uid":2307,"title":2122,"component":2118,"description":2308},"89002951-8bf7-4205-afe3-ee9bbd21c566","Different parts of the chicken have different textures. Breasts are tender and lean, while thighs and wings are juicier and richer in flavour.",{"_uid":2310,"image":2311,"title":2132,"component":2110,"description":26,"image_sticky":2313,"text_element_list":2315},"89f55f1b-e191-4929-ac8d-9a92b0b6ba2f",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2312},{},{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2314},{},[2316,2319,2322,2325,2329],{"_uid":2317,"title":2236,"component":2118,"description":2318},"85cefb93-9a3d-49c0-8970-e6f7d069cc38","Roasting is a classic way to cook a whole chicken. Season it with herbs, spices and a drizzle of olive oil, and roast at a moderate temperature to enjoy crispy skin and moist meat.",{"_uid":2320,"title":2232,"component":2118,"description":2321},"8938661d-239a-4174-9356-c7087cca2601","Whole chickens can be barbecued. For best results, we recommend cutting it in half to ensure even cooking. A marinade can add even more flavour.",{"_uid":2323,"title":2240,"component":2118,"description":2324},"2fcc6736-92ae-4225-8156-1a3169bc1e87","In this method, the chicken is slowly cooked in an aromatic liquid, such as broth or wine, making the meat extremely tender and flavourful.",{"_uid":2326,"title":2327,"component":2118,"description":2328},"76349ef8-77d7-4d08-974f-f16a14a4c4d7","Spit-roasting","Cooking chicken on a spit ensures even cooking and crispy skin. This method is perfect for barbecues or rotisserie ovens.",{"_uid":2330,"title":2150,"component":2118,"description":2331},"67ea2007-a5af-4a27-b757-14ad147dafad","This modern technique cooks chicken at a low temperature, guaranteeing perfect tenderness. It can then be finished with a quick sear to create a beautiful golden crust.",{"_uid":2333,"image":2334,"title":2336,"component":2110,"description":26,"image_sticky":2337,"text_element_list":2339},"3cad9eca-3f8b-426e-a900-19ba31fec4ab",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2335},{},"Preparation tips",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2338},{},[2340,2344,2348],{"_uid":2341,"title":2342,"component":2118,"description":2343},"df0cd63d-e37b-4ce3-92be-9a10b908cd62","Seasoning","Season your whole chicken with a mixture of herbs (rosemary, thyme, oregano), spices (paprika, garlic powder) and salt to enhance its flavour. Citrus fruit like lemon can add a touch of freshness.",{"_uid":2345,"title":2346,"component":2118,"description":2347},"48f2c632-6120-4d19-94e8-9e489f34f718","Marinades","Marinating chicken before cooking adds flavour and tenderizes it. A simple marinade of yogurt, lemon, garlic and herbs works well.",{"_uid":2349,"title":2350,"component":2118,"description":2351},"25b044c0-517d-4b1d-9db9-f98f3035b015","Resting time","After cooking, let the chicken rest for at least 10 to 15 minutes before carving. This allows the juices to settle throughout the meat, making each bite juicier.",[2281],{"id":2354,"alt":2355,"name":26,"focus":26,"title":2281,"source":26,"filename":2356,"copyright":26,"fieldtype":39,"meta_data":2357,"is_external_url":42},74186910652957,"Icone de poulet","https://a-ca.storyblok.com/f/2000580/150x150/14ecc9a90d/poulet-entier.svg",{"alt":2358,"title":2281,"source":26,"copyright":26},"Chicken icon",{"id":2360,"alt":2361,"name":26,"focus":26,"title":2362,"source":26,"filename":2363,"copyright":26,"fieldtype":39,"meta_data":2364,"is_external_url":42},73871601219973,"Poulet entier cru sur papier parchemin, avec ail et romarin.","poulet entier","https://a-ca.storyblok.com/f/2000580/756x1080/d7da0a1f51/poulet-entier.jpg",{"alt":2365,"title":2362,"source":26,"copyright":26},"Whole raw chicken on parchment paper, with garlic and rosemary.",{"id":2360,"alt":2361,"name":26,"focus":26,"title":2362,"source":26,"filename":2363,"copyright":26,"fieldtype":39,"meta_data":2367,"is_external_url":42},{"alt":2365,"title":2362,"source":26,"copyright":26},{"id":2369,"alt":2370,"name":26,"focus":26,"title":2371,"source":26,"filename":2372,"copyright":26,"fieldtype":39,"meta_data":2373,"is_external_url":42},77030689995710,"Icône poulet entier","icone-os-poulet-entier","https://a-ca.storyblok.com/f/2000580/150x150/0af6e16a4c/poulet-entier.svg",{"alt":2374,"title":2371,"source":26,"copyright":26},"Whole chicken icon",[],"poulet-entier","en/b2c/cuts/whole-chicken",-60,[],"985b578c-1f11-458b-a7f8-ad40029b77e3","2025-06-18T13:55:17.585Z",[],"b2c/coupes/poulet-entier",[2385],{"path":2386,"name":2293,"lang":75,"published":62},"b2c/cuts/whole-chicken",{"name":2388,"created_at":2389,"published_at":2390,"updated_at":2391,"id":2392,"uuid":2393,"content":2394,"slug":2467,"full_slug":2468,"sort_by_date":67,"position":1019,"tag_list":2469,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2470,"first_published_at":2471,"release_id":67,"lang":75,"path":26,"alternates":2472,"default_full_slug":2473,"translated_slugs":2474},"Ailes de poulet","2025-06-18T13:53:24.355Z","2025-08-19T20:09:27.827Z","2025-08-19T20:09:27.859Z",14023,"6472e83c-6cbb-4143-adc4-2e32544c442f",{"SEO":2395,"_uid":2201,"intro":2399,"title":2400,"content":2401,"meat_cut":2446,"subtitle":26,"blue_icon":2448,"component":2160,"thumbnail":2454,"hero_image":2460,"white_icon":2462,"product_type":156,"product_category":2466},{"_uid":2396,"title":2397,"plugin":15,"og_image":26,"og_title":26,"description":2398,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"8108b970-2cd1-4a5e-a821-3e2997d79d30","Everything about chicken wings","Learn how to select, prep, and cook chicken wings. Get tips, practical info, and inspiration to get the most out of your meat cuts.","Chicken wings are a popular and delicious cut. Fans love them for their crisp texture and intense flavour.","Chicken wings",[2402,2421],{"_uid":2403,"image":2404,"title":2211,"component":2110,"description":2411,"image_sticky":2412,"text_element_list":2414},"6743a91d-a2a4-4702-ad75-6316216a8182",{"id":2405,"alt":2406,"name":26,"focus":26,"title":2407,"source":26,"filename":2408,"copyright":26,"fieldtype":39,"meta_data":2409,"is_external_url":42},74237278087766,"Schéma de découpe de poulet, avec l’aile mise en évidence en bleu foncé.","schema-coupe-poulet-aile","https://a-ca.storyblok.com/f/2000580/222x150/8f00a3511e/schema-coupe-poulet-aile.svg",{"alt":2410,"title":2407,"source":26,"copyright":26},"Chicken cut diagram, with the wing highlighted in dark blue.","Wings consist of three parts: the drumette (the most fleshy, bony part), the flat or wingette (the central part with two bones) and the tip, often removed during preparation.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2413},{},[2415,2418],{"_uid":2416,"title":2117,"component":2118,"description":2417},"b8190d14-3493-47c1-a4fb-a6a278b85890","Due to their fat content and skin, chicken wings are particularly tasty, especially when seasoned or marinated before cooking.",{"_uid":2419,"title":2122,"component":2118,"description":2420},"31bcd7dc-05fc-4fb7-8f2d-5a4ac009f59e","Chicken wings have a thin skin that turns crispy when well cooked while remaining juicy and tender inside.",{"_uid":2422,"image":2423,"title":2132,"component":2110,"description":2425,"image_sticky":2426,"text_element_list":2428},"cf24db2e-28b8-4d0f-a0ed-defee265a913",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2424},{},"To prevent white meat from becoming dry, we recommend cooking it at a moderate temperature and letting it rest after cooking so the juices can settle throughout the meat. Techniques such as poaching, quick grilling and sous vide are excellent ways to preserve tenderness.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2427},{},[2429,2433,2436,2439,2442],{"_uid":2430,"title":2431,"component":2118,"description":2432},"08d2d138-2548-498d-ae95-418f776cfcc3","Deep-frying","The skin becomes extremely crispy, while the inside remains juicy. For best results, coat with flour.",{"_uid":2434,"title":2232,"component":2118,"description":2435},"10695e89-fc57-4c26-b1d4-45a616a758c3","Chicken wings are perfect for barbecues, turning the skin crispy and slightly smoky. A marinade can add extra flavour.",{"_uid":2437,"title":2236,"component":2118,"description":2438},"b82f8871-a25b-4a3e-86a0-624dc92b7697","This method cooks wings evenly and crisps the skin. Season with herbs, spices and a drizzle of olive oil.",{"_uid":2440,"title":2240,"component":2118,"description":2441},"dd8816a7-0657-4d7b-8673-5da97c9a5fe3","Slowly cooking the wings in an aromatic liquid makes the meat incredibly tender and flavourful.",{"_uid":2443,"title":2444,"component":2118,"description":2445},"1d43fe06-4968-471f-9fc5-6846e807aee2","Steamed, then fried","A method for obtaining extra-crispy wings that remain tender inside.",[2447],"Aile de poulet",{"id":2449,"alt":2450,"name":26,"focus":26,"title":2450,"source":26,"filename":2451,"copyright":26,"fieldtype":39,"meta_data":2452,"is_external_url":42},69297936951282,"Icone d'ailes de poulet","https://a-ca.storyblok.com/f/2000580/150x150/e5e3f5754c/ailes-de-poulet.svg",{"alt":2453,"title":2450,"source":26,"copyright":26},"Chicken wings icon",{"id":2455,"alt":2456,"name":26,"focus":26,"title":2388,"source":26,"filename":2457,"copyright":26,"fieldtype":39,"meta_data":2458,"is_external_url":42},73871343315332,"Assiette beige à motifs, posée sur une surface sombre, avec contenu flou au centre.","https://a-ca.storyblok.com/f/2000580/756x1080/5e18bb216e/ailes-de-poulet.jpg",{"alt":2459,"title":2388,"source":26,"copyright":26},"Beige speckled plate on a dark surface, with blurred contents in the center.",{"id":2455,"alt":2456,"name":26,"focus":26,"title":2388,"source":26,"filename":2457,"copyright":26,"fieldtype":39,"meta_data":2461,"is_external_url":42},{"alt":2459,"title":2388,"source":26,"copyright":26},{"id":2463,"alt":2450,"name":26,"focus":26,"title":2450,"source":26,"filename":2464,"copyright":26,"fieldtype":39,"meta_data":2465,"is_external_url":42},69298018363379,"https://a-ca.storyblok.com/f/2000580/150x150/9e13cc1b11/ailes-de-poulet.svg",{"alt":2453,"title":2450,"source":26,"copyright":26},[],"ailes-de-poulet","en/b2c/cuts/chicken-wings",[],"d1cad4da-b65b-48e8-864d-797adbef172b","2025-06-18T13:55:14.904Z",[],"b2c/coupes/ailes-de-poulet",[2475],{"path":2476,"name":2400,"lang":75,"published":62},"b2c/cuts/chicken-wings",{"name":2478,"created_at":2479,"published_at":2480,"updated_at":2481,"id":2482,"uuid":2483,"content":2484,"slug":2553,"full_slug":2554,"sort_by_date":67,"position":1140,"tag_list":2555,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2556,"first_published_at":2557,"release_id":67,"lang":75,"path":26,"alternates":2558,"default_full_slug":2559,"translated_slugs":2560},"Cuisses de poulet avec dos","2025-06-18T13:52:19.111Z","2025-08-19T19:20:42.643Z","2025-08-19T19:20:42.684Z",14022,"5d1bd258-c5bf-4817-a59a-ab36fd0b2ef1",{"SEO":2485,"_uid":2201,"intro":2489,"title":2490,"content":2491,"meat_cut":2530,"subtitle":26,"blue_icon":2532,"component":2160,"thumbnail":2538,"hero_image":2545,"white_icon":2547,"product_type":156,"product_category":2552},{"_uid":2486,"title":2487,"plugin":15,"og_image":26,"og_title":26,"description":2488,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"22cafee1-0172-4e54-82be-fd7c2826c293","Everything about chicken legs","Learn how to select, prep, and cook chicken legs. Get tips, practical info, and inspiration to get the most out of your meat cuts.","Chicken legs are a tasty, juicy cut, often prized for their rich flavour and versatility in the kitchen.","Chicken legs with back",[2492,2511],{"_uid":2493,"image":2494,"title":2211,"component":2110,"description":2501,"image_sticky":2502,"text_element_list":2504},"9fa7a7e4-2446-4667-a4e3-f5a3c7fbb822",{"id":2495,"alt":2496,"name":26,"focus":26,"title":2497,"source":26,"filename":2498,"copyright":26,"fieldtype":39,"meta_data":2499,"is_external_url":42},74237278018132,"Schéma de découpe de poulet, avec la cuisse mise en évidence en bleu foncé.","schema-coupe-poulet-cuisse","https://a-ca.storyblok.com/f/2000580/222x150/b58e0703bf/schema-coupe-poulet-cuisse.svg",{"alt":2500,"title":2497,"source":26,"copyright":26},"Chicken cut diagram, with the thigh highlighted in dark blue.","Legs have two parts, the upper thigh and the drumstick, which contain more muscle and fat than breasts.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2503},{},[2505,2508],{"_uid":2506,"title":2117,"component":2118,"description":2507},"ac99f519-97da-49ec-a58c-1e64f346b402","Due to their higher fat content, chicken legs have a richer, more pronounced flavour, which is well suited to a variety of seasonings and marinades.",{"_uid":2509,"title":2122,"component":2118,"description":2510},"e2d49f8e-9124-430f-99f2-9d3e2159bc6f","Leg meat is more tender and juicy than breast meat, so it’s better for prolonged cooking without drying out.",{"_uid":2512,"image":2513,"title":2132,"component":2110,"description":2226,"image_sticky":2515,"text_element_list":2517},"f6512a97-4a72-44d9-985c-4b612b3b2713",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2514},{},{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2516},{},[2518,2521,2524,2527],{"_uid":2519,"title":2232,"component":2118,"description":2520},"51531c7f-5cc2-4fa8-a16c-f844ee39540b","Grilled chicken legs are perfect for barbecues. Their skin becomes crisp, while the inside stays juicy. We recommend marinating them before grilling for even more flavour.",{"_uid":2522,"title":2236,"component":2118,"description":2523},"3e8c311f-bb83-432b-96c0-725343e76edb","Before roasting in the oven, season chicken legs with herbs and spices for an easy, tasty meal. Roasting at a moderate temperature preserves all their tenderness.",{"_uid":2525,"title":2240,"component":2118,"description":2526},"506a74b0-8514-41d3-8e45-1cf1d810e344","By cooking them slowly in an aromatic liquid, such as broth, wine or tomato sauce, chicken legs become extremely tender and flavourful. Perfect for simmered dishes.",{"_uid":2528,"title":2244,"component":2118,"description":2529},"951b39c9-7941-4cf7-b4d1-8ccc2d38f1a3","Chicken legs can be breaded and fried to create a crispy crust while keeping the meat juicy inside. Fried chicken is a classic favourite.",[2531],"Cuisse de poulet",{"id":2533,"alt":2534,"name":26,"focus":26,"title":2534,"source":26,"filename":2535,"copyright":26,"fieldtype":39,"meta_data":2536,"is_external_url":42},69280829020136,"Icone de cuisse de poulet","https://a-ca.storyblok.com/f/2000580/150x150/9375dfeffb/cuisse-de-poulet.svg",{"alt":2537,"title":2534,"source":26,"copyright":26},"Chicken thigh icon",{"id":2539,"alt":2540,"name":26,"focus":26,"title":2541,"source":26,"filename":2542,"copyright":26,"fieldtype":39,"meta_data":2543,"is_external_url":42},73868567370115,"Trois cuisses de poulet crues sur une planche en bois.","cuisse de poulet avec dos","https://a-ca.storyblok.com/f/2000580/756x1080/ae25f9ed04/cuisses.jpg",{"alt":2544,"title":2541,"source":26,"copyright":26},"Three raw chicken leg quarters on a wooden cutting board.",{"id":2539,"alt":2540,"name":26,"focus":26,"title":2541,"source":26,"filename":2542,"copyright":26,"fieldtype":39,"meta_data":2546,"is_external_url":42},{"alt":2544,"title":2541,"source":26,"copyright":26},{"id":2548,"alt":2534,"name":26,"focus":26,"title":2534,"source":26,"filename":2549,"copyright":26,"fieldtype":39,"meta_data":2550,"is_external_url":42},69280725444583,"https://a-ca.storyblok.com/f/2000580/150x150/7b7756fcfd/cuisse-de-poulet.svg",{"alt":2551,"title":2534,"source":26,"copyright":26},"chicken thigh icon",[246],"cuisse-de-poulet","en/b2c/cuts/chicken-legs-with-back",[],"4b666b2b-9896-4b60-bd0e-124fac495b95","2025-06-18T13:55:11.953Z",[],"b2c/coupes/cuisse-de-poulet",[2561],{"path":2562,"name":2490,"lang":75,"published":62},"b2c/cuts/chicken-legs-with-back",{"name":2564,"created_at":2565,"published_at":2566,"updated_at":2567,"id":2568,"uuid":2569,"content":2570,"slug":2632,"full_slug":2633,"sort_by_date":67,"position":1104,"tag_list":2634,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2635,"first_published_at":2636,"release_id":67,"lang":75,"path":26,"alternates":2637,"default_full_slug":2638,"translated_slugs":2639},"Hauts de cuisses de poulet","2025-06-18T13:51:47.038Z","2025-08-19T20:04:36.830Z","2025-08-19T20:04:36.866Z",14021,"f49ea6dc-3009-4dbb-9b13-25d00d4c6173",{"SEO":2571,"_uid":2201,"intro":2575,"title":2576,"content":2577,"meat_cut":2611,"subtitle":26,"blue_icon":2613,"component":2160,"thumbnail":2618,"hero_image":2625,"white_icon":2627,"product_type":156,"product_category":2631},{"_uid":2572,"title":2573,"plugin":15,"og_image":26,"og_title":26,"description":2574,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"91e2e849-009e-4d9f-976e-340ae1165884","Everything about chicken thighs","Learn how to select, prep, and cook chicken thighs. Get tips, practical info, and inspiration to get the most out of your meat cuts.","Thighs are a particularly tasty and juicy cut, prized by chefs and poultry lovers alike.","Chicken thighs",[2578,2592],{"_uid":2579,"image":2580,"title":2211,"component":2110,"description":2582,"image_sticky":2583,"text_element_list":2585},"f38370f6-69b6-4f75-b9b0-c0e336740636",{"id":2495,"alt":26,"name":26,"focus":26,"title":26,"source":26,"filename":2498,"copyright":26,"fieldtype":39,"meta_data":2581,"is_external_url":42},{},"As the upper part of the chicken leg, just above\nthe drumstick, chicken thighs are meatier and contain slightly more fat.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2584},{},[2586,2589],{"_uid":2587,"title":2117,"component":2118,"description":2588},"8cc63dcf-42dd-484e-ac31-39aa543ee906","Delicious with bold seasonings and sauces, they have a richer, more intense flavour than breasts.",{"_uid":2590,"title":2122,"component":2118,"description":2591},"a6b463b0-35c8-4b7c-a478-073b5c4a92b9","Due to their fat content, thighs are very tender and stay juicy even after prolonged cooking.",{"_uid":2593,"image":2594,"title":2132,"component":2110,"description":2226,"image_sticky":2596,"text_element_list":2598},"8c235cfa-5874-4289-af60-0674238ddb28",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2595},{},{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2597},{},[2599,2602,2605,2608],{"_uid":2600,"title":2232,"component":2118,"description":2601},"d35290e5-b8df-494b-b5eb-3dd349f816e2","Grilled thighs are a barbecue favourite. Their skin becomes crispy, while the inside stays tender and juicy. Marinating them before grilling bumps up the flavour.",{"_uid":2603,"title":2236,"component":2118,"description":2604},"d310d322-9bb7-458f-9552-e92f3db4e92f","Roasting thighs in the oven enhances their flavours while crisping the skin. Season with herbs and spices for a simple, tasty meal.",{"_uid":2606,"title":2240,"component":2118,"description":2607},"5609c16a-9dad-4c5f-a65d-c7ddcd7d2019","This method involves slowly cooking the thighs in an aromatic liquid such as stock, wine or tomato sauce. The result is extremely tender, flavourful meat.",{"_uid":2609,"title":2142,"component":2118,"description":2610},"b9800926-97ee-4318-8606-c2f0b79bfee3","Frying thighs over high heat creates a golden, caramelized crust, while the inside remains juicy. Add aromatic herbs and a little butter for even more flavour.",[2612],"Haut de cuisse de poulet",{"id":2614,"alt":2615,"name":26,"focus":26,"title":2615,"source":26,"filename":2616,"copyright":26,"fieldtype":39,"meta_data":2617,"is_external_url":42},69272976971743,"Icone de haut de cuisses de poulet","https://a-ca.storyblok.com/f/2000580/150x150/72b5638f7f/hauts-de-cuisses-de-poulet-desossees.svg",{"alt":2537,"title":2615,"source":26,"copyright":26},{"id":2619,"alt":2620,"name":26,"focus":26,"title":2621,"source":26,"filename":2622,"copyright":26,"fieldtype":39,"meta_data":2623,"is_external_url":42},69266678499291,"Quatre hauts de cuisse de porc sur une assiette, entourée d’herbes, d’ail et de poivre.","hauts de cuisse","https://a-ca.storyblok.com/f/2000580/756x1080/74c137d5ed/hauts-de-cuisses.jpg",{"alt":2624,"title":2621,"source":26,"copyright":26},"Four pork upper thighs on a plate, surrounded by herbs, garlic, and pepper.",{"id":2619,"alt":2620,"name":26,"focus":26,"title":2621,"source":26,"filename":2622,"copyright":26,"fieldtype":39,"meta_data":2626,"is_external_url":42},{"alt":2624,"title":2621,"source":26,"copyright":26},{"id":2628,"alt":2615,"name":26,"focus":26,"title":2615,"source":26,"filename":2629,"copyright":26,"fieldtype":39,"meta_data":2630,"is_external_url":42},69273081157601,"https://a-ca.storyblok.com/f/2000580/150x150/68e391605f/hauts-de-cuisses-de-poulet-desossees.svg",{"alt":2537,"title":2615,"source":26,"copyright":26},[246],"haut-de-cuisse-de-poulet","en/b2c/cuts/chicken-thighs",[],"779cd138-a481-47c5-8f00-af0fffe3f1d8","2025-06-18T13:55:07.882Z",[],"b2c/coupes/haut-de-cuisse-de-poulet",[2640],{"path":2641,"name":2576,"lang":75,"published":62},"b2c/cuts/chicken-thighs",{"name":2643,"created_at":2644,"published_at":2645,"updated_at":2646,"id":2647,"uuid":2648,"content":2649,"slug":2720,"full_slug":2721,"sort_by_date":67,"position":2722,"tag_list":2723,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2724,"first_published_at":2725,"release_id":67,"lang":75,"path":26,"alternates":2726,"default_full_slug":2727,"translated_slugs":2728},"Poitrine de poulet désossée","2025-06-18T13:45:40.161Z","2025-08-19T20:04:53.980Z","2025-08-19T20:04:54.079Z",14020,"9f4d2558-19a1-4ae2-8070-f8c1b3426367",{"SEO":2650,"_uid":2201,"intro":2654,"title":2655,"content":2656,"meat_cut":2702,"subtitle":26,"blue_icon":2703,"component":2160,"thumbnail":2705,"hero_image":2712,"white_icon":2714,"product_type":156,"product_category":2719},{"_uid":2651,"title":2652,"plugin":15,"og_image":26,"og_title":26,"description":2653,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"88392028-b2fd-4fe9-8905-c757724f7307","Everything about chicken breasts","Learn how to select, prep, and cook chicken breasts. Get tips, practical info, and inspiration to get the most out of your meat cuts.","Chicken breasts are one of the most popular, versatile cuts of poultry. High in protein and low in fat, they’re prized by chefs and cooking enthusiasts alike.","Boneless chicken breasts",[2657,2680],{"_uid":2658,"image":2659,"title":2211,"component":2110,"description":2666,"image_sticky":2667,"text_element_list":2669},"ef2ee6bb-2350-4fd4-bb2e-f8795468da14",{"id":2660,"alt":2661,"name":26,"focus":26,"title":2662,"source":26,"filename":2663,"copyright":26,"fieldtype":39,"meta_data":2664,"is_external_url":42},74237277985365,"Schéma de découpe de poulet, avec la poitrine mise en évidence en bleu foncé.","schema-coupe-poulet-poitrine","https://a-ca.storyblok.com/f/2000580/222x150/96b28bf284/schema-coupe-poulet-poitrine.svg",{"alt":2665,"title":2662,"source":26,"copyright":26},"Chicken cut diagram, with the breast highlighted in dark blue.","Chicken breasts are lean cuts from the front part of\nthe chicken. They’re generally boneless and skinless, although you can buy them either way according to your preferences.",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2668},{},[2670,2673,2676],{"_uid":2671,"title":2117,"component":2118,"description":2672},"2bea0d78-80c0-416e-9cda-0f4afd273f5a","Mild and neutral, chicken breasts are easily complemented by a multitude of spices, sauces and marinades.",{"_uid":2674,"title":2122,"component":2118,"description":2675},"c42b096a-7c93-4045-af16-f2fd30c3c25e","This cut is known for its tenderness, but it can become dry if overcooked.",{"_uid":2677,"title":2678,"component":2118,"description":2679},"c0a5b8fc-04c9-4c3e-bb19-38aad1786027","Utilisation","Boneless chicken breasts are ideal for dishes that call for a light, neutral flavour. It’s perfect for salads, sandwiches, light curries and quick stir-fries.",{"_uid":2681,"image":2682,"title":2132,"component":2110,"description":2425,"image_sticky":2684,"text_element_list":2686},"b1a395ff-02ca-4130-9302-5daaced33c1d",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2683},{},{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2685},{},[2687,2690,2693,2696,2699],{"_uid":2688,"title":2232,"component":2118,"description":2689},"4b2297cc-2faf-491b-8837-190c80b0c9a6","Perfect for barbecues. To prevent chicken breasts from drying out, they can be marinated and cooked over medium-high heat.",{"_uid":2691,"title":2142,"component":2118,"description":2692},"a9930dae-b115-4cc0-bf91-8fe5cf847d5f","Pan-frying creates a nice golden crust while preserving the juicy interior.",{"_uid":2694,"title":2236,"component":2118,"description":2695},"29187695-a4e0-4258-bee7-9f784a429ce5","Oven-roasted breasts stay juicy when cooked at a moderate temperature.",{"_uid":2697,"title":2150,"component":2118,"description":2698},"e7575f59-9715-48cc-97cb-00776c6a7c3f","This method keeps chicken breasts tender and juicy and ensures even cooking.",{"_uid":2700,"title":2240,"component":2118,"description":2701},"ef51d286-4fb4-49a8-842e-2cfa7e114200","Chicken breasts can be braised in an aromatic liquid, making them even more tender and flavourful.",[764],{"id":752,"alt":753,"name":26,"focus":26,"title":753,"source":26,"filename":754,"copyright":26,"fieldtype":39,"meta_data":2704,"is_external_url":42},{"alt":756,"title":753,"source":26,"copyright":26},{"id":2706,"alt":2707,"name":26,"focus":26,"title":2708,"source":26,"filename":2709,"copyright":26,"fieldtype":39,"meta_data":2710,"is_external_url":42},69266675357658,"Trois poitrines de poulet crues sur une planche, avec herbes, sel et poivre.","poitrines de poulet desossees","https://a-ca.storyblok.com/f/2000580/756x1080/618fa8ec98/poitrines-de-poulet.jpg",{"alt":2711,"title":2708,"source":26,"copyright":26},"Three raw chicken breasts on a board, with herbs, salt, and pepper.",{"id":2706,"alt":2707,"name":26,"focus":26,"title":2708,"source":26,"filename":2709,"copyright":26,"fieldtype":39,"meta_data":2713,"is_external_url":42},{"alt":2711,"title":2708,"source":26,"copyright":26},{"id":2715,"alt":753,"name":26,"focus":26,"title":753,"source":26,"filename":2716,"copyright":26,"fieldtype":39,"meta_data":2717,"is_external_url":42},69265706129367,"https://a-ca.storyblok.com/f/2000580/150x150/e22a6b8281/poitrine-de-poulet.svg",{"alt":2718,"title":753,"source":26,"copyright":26},"Chicken breast icon",[246],"poitrine-de-poulet-desossee","en/b2c/cuts/boneless-chicken-breast",-100,[],"ed06d623-55fb-48b6-8ceb-c7fd495c738d","2025-06-18T13:51:34.577Z",[],"b2c/coupes/poitrine-de-poulet-desossee",[2729],{"path":2730,"name":2731,"lang":75,"published":62},"b2c/cuts/boneless-chicken-breast","Boneless chicken breast",{"name":746,"created_at":2733,"published_at":2734,"updated_at":2735,"id":2736,"uuid":470,"content":2737,"slug":2830,"full_slug":2831,"sort_by_date":67,"position":857,"tag_list":2832,"is_startpage":42,"parent_id":629,"meta_data":67,"group_id":2833,"first_published_at":2834,"release_id":67,"lang":75,"path":26,"alternates":2835,"default_full_slug":2836,"translated_slugs":2837},"2025-05-28T11:49:48.585Z","2025-08-19T20:10:30.330Z","2025-08-19T20:10:30.383Z",13641,{"SEO":2738,"_uid":2742,"intro":2743,"title":743,"content":2744,"meat_cut":2810,"subtitle":26,"blue_icon":2811,"component":2160,"thumbnail":2813,"hero_image":2820,"white_icon":2822,"product_type":129,"product_category":2829},{"_uid":2739,"title":2740,"plugin":15,"og_image":26,"og_title":26,"description":2741,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"f68e0260-dd31-4fbf-8d7c-2cc2c8a8a961","Everything about pork shoulder","Learn how to select, prep, and cook pork shoulder. Get tips, practical info, and inspiration to get the most out of your meat cuts.","e95548cc-ef67-4188-a828-117b921f3a70","The pork shoulder is a cut of meat from the upper front of the hog. It’s prized for its rich flavour and tenderness after proper cooking. Here’s a guide to understanding and cooking this culinary delight.",[2745,2767,2793],{"_uid":2746,"image":2747,"title":2211,"component":2110,"description":2754,"image_sticky":2755,"text_element_list":2757},"4996ed6c-63c5-42ac-b24e-954156c9a845",{"id":2748,"alt":2749,"name":26,"focus":26,"title":2750,"source":26,"filename":2751,"copyright":26,"fieldtype":39,"meta_data":2752,"is_external_url":42},74164909578773,"Schéma de découpe de porc, avec l'épaule mise en évidence en bleu foncé.","schema-coupes-porc-epaule","https://a-ca.storyblok.com/f/2000580/222x150/2d4d18898b/schema-coupes-porc-epaule.svg",{"alt":2753,"title":2750,"source":26,"copyright":26},"Pork cut diagram, with the shoulder highlighted in dark blue.","The pork shoulder is a muscular section, often marbled with fat, which gives it exceptional tenderness when cooked slowly. It’s usually divided into two main sections: the “blade or butt” (near the neck) and the “picnic” (closer to the shoulder).",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"filename":67,"copyright":67,"fieldtype":39,"meta_data":2756,"is_external_url":42},{},[2758,2761,2764],{"_uid":2759,"title":2117,"component":2118,"description":2760},"2a324ea8-b8fa-4784-9b47-cf6875082572","Rich, flavourful and juicy because of its intramuscular fat, which is perfectly complemented by various herbs and spices.",{"_uid":2762,"title":2122,"component":2118,"description":2763},"5f39bb24-bbfa-47bd-8c39-61f2543b11ab","The meat is more muscular than other parts of the hog but becomes very tender after slow cooking.",{"_uid":2765,"title":2126,"component":2118,"description":2766},"ac1dfb42-42d6-4301-8116-466a76f5876f","Suitable for many cooking techniques including roasting, braising and simmering.",{"_uid":2768,"image":2769,"title":2132,"component":2110,"description":26,"image_sticky":2771,"text_element_list":2773},"5e1c4edb-3a5f-48e4-ba8e-74f24b3c015d",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2770},{},{"id":67,"alt":67,"name":26,"focus":67,"title":67,"filename":67,"copyright":67,"fieldtype":39,"meta_data":2772,"is_external_url":42},{},[2774,2777,2781,2785,2789],{"_uid":2775,"title":2138,"component":2118,"description":2776},"f520feee-f990-44d7-9448-ba19f88b455f","Cooking pork shoulder in the oven produces juicy meat with a golden-brown crust. In a Dutch oven or roasting pan, season and roast in a 325°F oven for 3 or 3 1/2 hours, or until meat pulls apart easily with a fork.",{"_uid":2778,"title":2779,"component":2118,"description":2780},"3d8c410b-5cad-4b12-af4a-aa94a41823e0","Braising","This method slowly cooks the pork shoulder in a liquid (such as broth or wine) at a low temperature. The result is extremely tender meat that easily falls apart. First brown in a pan over medium-high heat, then cook in the slow cooker on low for 8 hours.",{"_uid":2782,"title":2783,"component":2118,"description":2784},"310a5269-6953-45db-b137-5faed6e9ff17","Barbecue","Ideal for tender, lightly crusted meat. Spices and marinade add an extra dimension.",{"_uid":2786,"title":2787,"component":2118,"description":2788},"828862e9-b3fa-440d-af36-4dee8692baa6","Smoking","Smoking the meat at low temperatures for several hours is an excellent way to achieve a deep, unique flavour.",{"_uid":2790,"title":2791,"component":2118,"description":2792},"1a2a007e-e057-418c-82f2-02e83511c1ec","Sous-vide","This technique, which involves sealing the meat in an airtight bag and cooking it at a low temperature, guarantees even cooking and incomparable tenderness.",{"_uid":2794,"image":2795,"title":2802,"component":2110,"description":26,"image_sticky":2803,"text_element_list":2805},"d5e1ff4e-ccbf-491f-b3f1-8b8676885d6b",{"id":2796,"alt":2797,"name":26,"focus":26,"title":2798,"source":26,"filename":2799,"copyright":26,"fieldtype":39,"meta_data":2800,"is_external_url":42},74541715196538,"Bavette de porc chimichurri sur une planche de bois","Bavette de porc chimichurri","https://a-ca.storyblok.com/f/2000580/3000x2254/852941db64/olymel-bavette-de-porc-chimichurri-56006.jpg",{"alt":2801,"title":2798,"source":26,"copyright":26},"Chimichurri pork cheek on a wooden board","Sub-cuts",{"id":67,"alt":67,"name":26,"focus":67,"title":67,"source":67,"filename":26,"copyright":67,"fieldtype":39,"meta_data":2804},{},[2806],{"_uid":2807,"title":2808,"component":2118,"description":2809},"7110ed5c-dd0f-4234-a549-71a27af111cd","Chimichurri pork flanksteak","Unique on the market, this pork cut from Quebec is marinated in a chimichurri sauce made with fresh herbs, garlic, and lemon. Tender and juicy, it is best enjoyed medium-rare. Ready to cook, it promises a fresh and flavorful experience.",[746],{"id":733,"alt":734,"name":26,"focus":26,"title":735,"source":26,"filename":736,"copyright":26,"fieldtype":39,"meta_data":2812,"is_external_url":42},{"alt":738,"title":735,"source":26,"copyright":26},{"id":2814,"alt":2815,"name":26,"focus":26,"title":2816,"source":26,"filename":2817,"copyright":26,"fieldtype":39,"meta_data":2818,"is_external_url":42},69252281276365,"Morceau de porc cru sur papier blanc, fond en bois clair.","epaule-deporc-soc-desosse-capicolle","https://a-ca.storyblok.com/f/2000580/756x1080/8e5e4e97a8/epaule-deporc-soc-desosse-capicolle.jpg",{"alt":2819,"title":2816,"source":26,"copyright":26},"Raw pork piece on white paper, light wooden 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de porc teriyaki","2026-06-19T12:24:47.070Z","2026-07-06T19:44:57.309Z","2026-07-06T19:44:57.342Z",189162648006745,"7445adf4-7619-4be3-92ed-99ebe8458f02",{"SEO":2914,"_uid":266,"exclu":42,"logos":2917,"title":2918,"is_new":62,"accordion":2919,"component":333,"text_left":2964,"hero_image":2965,"text_right":2969,"description":2970,"legal_title":26,"product_type":2971,"cooking_method":2972,"product_format":2973,"specifications":2974,"nutrition_facts":2975,"product_category":2985,"description_image":2986,"b2c_robots_noindex":42},{"_uid":263,"title":2915,"plugin":15,"og_image":26,"og_title":26,"description":2916,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"Teriyaki pork meatballs","Eight generous pre-cooked pork meatballs coated in a sweet and savory teriyaki sauce inspired by Japanese cuisine.",[],"teriyaki pork meatballs",[2920,2936,2947],{"_uid":270,"title":271,"content":2921,"component":292},[2922],{"_uid":274,"content":2923,"component":291},{"type":276,"content":2924},[2925,2930],{"type":279,"attrs":2926,"content":2927},{"textAlign":67},[2928],{"text":2929,"type":283},"Pork, Water, Soy sauce (water, organic so ybeans, salt), Sugars (brown sugar), Rice vinegar, Mirin sauce [corn syrup, high fructose corn syrup, water, fermented rice seasoning (water, rice, corn syrup, alcohol, salt), vinegar, sodium benzoate], Ginger, Toasted wheat crumbs, Green onions, Orange juice concentrate, Modified corn starch, Tomato paste, Garlic, Sesame oil, Orange zest (water, citric acid), Salt, Spices. Contains: Soy, Wheat, Sesame.",{"type":279,"attrs":2931,"content":2932},{"textAlign":67},[2933],{"text":287,"type":283,"marks":2934},[2935],{"type":290},{"_uid":294,"title":295,"content":2937,"component":292},[2938],{"_uid":298,"content":2939,"component":291},{"type":276,"content":2940},[2941,2944],{"type":279,"content":2942},[2943],{"text":304,"type":283},{"type":279,"content":2945},[2946],{"text":308,"type":283},{"_uid":310,"title":311,"content":2948,"component":292},[2949],{"_uid":314,"content":2950,"component":291},{"type":276,"content":2951},[2952],{"type":318,"content":2953},[2954,2959],{"type":321,"content":2955},[2956],{"type":279,"content":2957},[2958],{"text":326,"type":283},{"type":321,"content":2960},[2961],{"type":279,"content":2962},[2963],{"text":332,"type":283},"12g meat protein per 1/3 of the package (140g)",{"id":2966,"alt":26,"name":26,"focus":26,"title":26,"source":26,"filename":2967,"copyright":26,"fieldtype":39,"meta_data":2968,"is_external_url":42},189163019727335,"https://a-ca.storyblok.com/f/2000580/2000x2600/6157f4ec35/boulettes-de-porc-teriyaki.png",{},"Source of protein","Eight generous pre-cooked pork meatballs coated in a sweet and savory teriyaki sauce inspired by Japanese cuisine. 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Roast the red bell pepper and slice it.","Bowl",{"_uid":3820,"items":3821,"title":3840,"component":3795},"68883f62-e460-4771-a870-da41fa24b61c",[3822,3831],{"_uid":3823,"text":3824,"component":3722},"195704e1-c0c9-4adb-8584-fca6b4a4806b",{"type":276,"content":3825},[3826],{"type":279,"attrs":3827,"content":3828},{"textAlign":67},[3829],{"text":3830,"type":283},"Divide the warm jasmine rice between two bowls, then add : the coconut chicken, bok choy leaves, grated carrots and roasted red peppers",{"_uid":3832,"text":3833,"component":3722},"7f479c86-4274-4171-9090-17c17b7a99e1",{"type":276,"content":3834},[3835],{"type":279,"attrs":3836,"content":3837},{"textAlign":67},[3838],{"text":3839,"type":283},"Garnish and serve : top with Thai basil, crushed peanuts, and chopped chili peppers.","Assemble","bol-de-poulet-coco-a-la-thailandaise","en/b2c/recipes/bol-de-poulet-coco-a-la-thailandaise-tacos-au-porc-bulgogi-a-la-coreenne-bao-buns-aux-boulettes-de-porc-teriyaki-lasagna-with-ham-grilled-vegetables-and-cheese",-3510,[],"82c050dc-0272-4140-a279-3b2710f81c74","2026-07-06T07:00:04.071Z",[],"b2c/recettes/bol-de-poulet-coco-a-la-thailandaise",[3850],{"path":3851,"name":3852,"lang":75,"published":62},"b2c/recipes/bol-de-poulet-coco-a-la-thailandaise-tacos-au-porc-bulgogi-a-la-coreenne-bao-buns-aux-boulettes-de-porc-teriyaki-lasagna-with-ham-grilled-vegetables-and-cheese","Lasagna with ham, grilled vegetables and cheese",{"name":3854,"created_at":3855,"published_at":3856,"updated_at":3857,"id":3858,"uuid":3859,"content":3860,"slug":4087,"full_slug":4088,"sort_by_date":67,"position":4089,"tag_list":4090,"is_startpage":42,"parent_id":646,"meta_data":67,"group_id":4091,"first_published_at":4092,"release_id":67,"lang":75,"path":67,"alternates":4093,"default_full_slug":4094,"translated_slugs":4095},"Bao buns aux boulettes de porc teriyaki","2026-06-18T12:38:53.783Z","2026-07-06T19:46:50.181Z","2026-07-06T19:46:50.209Z",188812221694027,"590d521e-bba9-4321-9449-dfc549b03039",{"SEO":3861,"tip":3864,"_uid":3619,"tags":3876,"intro":3863,"title":3862,"is_new":62,"is_video":42,"meat_cut":3877,"products":3878,"component":3687,"occasions":3941,"prep_time":3691,"thumbnail":3942,"hero_image":3944,"youtube_url":26,"cooking_value":3698,"preview_image":3946,"collab_picture":3948,"cooking_method":486,"portions_value":3950,"product_category":3951,"preparation_value":3698,"b2c_robots_noindex":42,"collab_description":26,"ingredients_preparation":3952,"extra_recipe_infos_name_1":26,"extra_recipe_infos_name_2":26,"extra_recipe_infos_value_1":26,"extra_recipe_infos_value_2":26},{"_uid":3602,"title":3862,"plugin":15,"og_image":26,"og_title":26,"description":3863,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"Teriyaki Pork Meatball Bao Buns","Trendy, soft, and incredibly flavorful, bao buns are a staple of modern Asian cuisine. 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radishes.",{"_uid":4061,"text":4062,"component":3722},"be099231-99d4-4675-bd61-6cc5735087c1",{"type":276,"content":4063},[4064],{"type":279,"attrs":4065,"content":4066},{"textAlign":67},[4067],{"text":4068,"type":283},"Warm the bao buns : Reheat the bao buns by steaming or in the microwave according to package instructions.",{"_uid":3820,"items":4070,"title":3840,"component":3795},[4071,4079],{"_uid":3823,"text":4072,"component":3722},{"type":276,"content":4073},[4074],{"type":279,"attrs":4075,"content":4076},{"textAlign":67},[4077],{"text":4078,"type":283},"Gently open each bao bun and fill with: 2–3 teriyaki meatball halves, a portion of carrots, cucumber, and radishes and a few fresh herbs and green onions.",{"_uid":3832,"text":4080,"component":3722},{"type":276,"content":4081},[4082],{"type":279,"attrs":4083,"content":4084},{"textAlign":67},[4085],{"text":4086,"type":283},"Sprinkle with sesame seeds and serve immediately.","bao-buns-aux-boulettes-de-porc-teriyaki","en/b2c/recipes/bao-buns-aux-boulettes-de-porc-teriyaki-lasagna-with-ham-grilled-vegetables-and-cheese",-3530,[],"acc95896-9f95-4c11-9217-0567a8001934","2026-07-06T07:00:03.861Z",[],"b2c/recettes/bao-buns-aux-boulettes-de-porc-teriyaki",[4096],{"path":4097,"name":3852,"lang":75,"published":62},"b2c/recipes/bao-buns-aux-boulettes-de-porc-teriyaki-lasagna-with-ham-grilled-vegetables-and-cheese",{"name":4099,"created_at":4100,"published_at":4101,"updated_at":4102,"id":4103,"uuid":4104,"content":4105,"slug":4324,"full_slug":4325,"sort_by_date":67,"position":4326,"tag_list":4327,"is_startpage":42,"parent_id":646,"meta_data":67,"group_id":4328,"first_published_at":4329,"release_id":67,"lang":75,"path":67,"alternates":4330,"default_full_slug":4331,"translated_slugs":4332},"Tacos au porc bulgogi à la 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A comforting yet elevated lunch that bridges childhood memories and modern Québec flavours.","sandwich-jambon-beurre-gourmand","en/b2c/recipes/gourmet-ham-and-butter-sandwich",-3470,[],"d5f1dca8-db09-4dbc-ad33-eb0776e0a35f",[],"b2c/recettes/sandwich-jambon-beurre-gourmand",[5423],{"path":5424,"name":5084,"lang":75,"published":62},"b2c/recipes/gourmet-ham-and-butter-sandwich",{"name":5426,"created_at":5427,"published_at":5428,"updated_at":5429,"id":5430,"uuid":5431,"content":5432,"slug":5750,"full_slug":5751,"sort_by_date":67,"position":5752,"tag_list":5753,"is_startpage":42,"parent_id":646,"meta_data":67,"group_id":5754,"first_published_at":5755,"release_id":67,"lang":75,"path":67,"alternates":5756,"default_full_slug":5757,"translated_slugs":5758},"Smash burgers de porc et bacon","2026-06-04T14:11:34.798Z","2026-06-16T15:01:33.667Z","2026-06-16T15:01:33.719Z",183880477970239,"8aca616b-ab92-46b5-9fdc-6fc59ddfc53a",{"SEO":5433,"tip":5436,"_uid":3619,"tags":5437,"intro":5438,"title":5439,"is_new":62,"is_video":62,"meat_cut":5440,"products":5442,"component":3687,"occasions":5509,"prep_time":3691,"thumbnail":5510,"hero_image":5512,"youtube_url":5516,"cooking_value":4912,"preview_image":5517,"collab_picture":5519,"cooking_method":485,"portions_value":3703,"product_category":5524,"preparation_value":3698,"b2c_robots_noindex":42,"collab_description":26,"ingredients_preparation":5525,"extra_recipe_infos_name_1":26,"extra_recipe_infos_name_2":26,"extra_recipe_infos_value_1":26,"extra_recipe_infos_value_2":26},{"_uid":3602,"title":5434,"plugin":15,"og_image":26,"og_title":26,"description":5435,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"Pork & Bacon Smash Burgers | Plancha Recipe"," these pork and bacon smash burgers cooked on a plancha. 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101 : comprendre la saumure, les nitrites et réussir sa charcuterie maison","2026-06-03T15:59:01.631Z","2026-06-25T17:32:54.081Z","2026-06-25T17:32:54.115Z",183552990080828,"748f8534-307a-40ae-b625-2a6daf7c9920",{"SEO":6991,"_uid":1173,"tags":6995,"intro":6996,"title":6997,"is_new":62,"content":6998,"is_video":42,"component":1256,"hero_image":7268,"youtube_url":26,"preview_image":7272,"b2c_robots_noindex":42},{"_uid":6992,"title":6993,"plugin":15,"og_image":26,"og_title":26,"description":6994,"twitter_image":26,"twitter_title":26,"og_description":26,"twitter_description":26},"746cadad-73c9-4df6-88a7-a7e4cf8ac088","How to master your smoker in winter","Everything you need to know about brining, curing, and nitrites. Make safe, juicy, and consistent charcuterie at home with Maître Fumeur.",[954],"Brining is an essential technique in meat processing—but it’s also one of the most misunderstood.\nTo guide you, Maître Fumeur shares practical advice, proven tips, and easy-to-use calculation tools to help you master your brines, curing methods, and seasoning. Whether you're learning how to brine meat for the first time or looking to refine your technique, this guide will help you understand brining, nitrites, and best practices to achieve flavorful, safe, and consistent results every time.","Brining 101: Understanding Brine, Nitrites, and Mastering Homemade Charcuterie",[6999],{"_uid":7000,"content":7001,"component":291},"986a03ce-88db-48c6-8d8b-fb6177988696",{"type":276,"content":7002},[7003,7008,7013,7018,7023,7028,7033,7038,7043,7048,7053,7058,7063,7086,7095,7100,7108,7113,7118,7123,7128,7144,7153,7158,7163,7195,7203,7208,7213,7218,7223,7261,7266],{"type":1298,"attrs":7004,"content":7005},{"level":1300,"textAlign":67},[7006],{"text":7007,"type":283},"What is brining exactly?",{"type":279,"attrs":7009,"content":7010},{"textAlign":67},[7011],{"text":7012,"type":283},"Brining consists of immersing meat in a saltwater solution called brine. Brining allows for deep seasoning, improves texture (juicier meat), and extends shelf life.",{"type":279,"attrs":7014,"content":7015},{"textAlign":67},[7016],{"text":7017,"type":283},"It is a fundamental technique in charcuterie, smoking, and food processing.",{"type":1298,"attrs":7019,"content":7020},{"level":1300,"textAlign":67},[7021],{"text":7022,"type":283},"Nitrites and nitrosamines: should you be concerned?",{"type":279,"attrs":7024,"content":7025},{"textAlign":67},[7026],{"text":7027,"type":283},"Nitrites and nitrates are naturally occurring molecules found in soil, air, and water. In fact, 85% of the nitrates we consume come directly from fruits and vegetables grown in the soil.",{"type":1298,"attrs":7029,"content":7030},{"level":1326,"textAlign":67},[7031],{"text":7032,"type":283},"Where is the risk?",{"type":279,"attrs":7034,"content":7035},{"textAlign":67},[7036],{"text":7037,"type":283},"Under certain conditions (acidity and proteins), nitrites can transform into nitrosamines, compounds that may be potentially harmful.",{"type":1298,"attrs":7039,"content":7040},{"level":1326,"textAlign":67},[7041],{"text":7042,"type":283},"What you need to know?",{"type":279,"attrs":7044,"content":7045},{"textAlign":67},[7046],{"text":7047,"type":283},"Fortunately, vitamin C blocks this reaction. That’s why foods naturally rich in vitamin C, such as fruits and vegetables, have no negative impact on health.",{"type":1298,"attrs":7049,"content":7050},{"level":1300,"textAlign":67},[7051],{"text":7052,"type":283},"The solution in charcuterie: sodium erythorbate",{"type":279,"attrs":7054,"content":7055},{"textAlign":67},[7056],{"text":7057,"type":283},"In meat processing, a key ingredient is used: sodium erythorbate. It is an antioxidant similar to vitamin C.",{"type":1298,"attrs":7059,"content":7060},{"level":1326,"textAlign":67},[7061],{"text":7062,"type":283},"Why use it?",{"type":318,"content":7064},[7065,7072,7079],{"type":321,"content":7066},[7067],{"type":279,"attrs":7068,"content":7069},{"textAlign":67},[7070],{"text":7071,"type":283},"Reduces the formation of nitrosamines",{"type":321,"content":7073},[7074],{"type":279,"attrs":7075,"content":7076},{"textAlign":67},[7077],{"text":7078,"type":283},"Stabilizes nitrites",{"type":321,"content":7080},[7081],{"type":279,"attrs":7082,"content":7083},{"textAlign":67},[7084],{"text":7085,"type":283},"Improves product safety",{"type":279,"attrs":7087,"content":7088},{"textAlign":67},[7089,7093],{"text":7090,"type":283,"marks":7091},"Key takeaway:",[7092],{"type":1190},{"text":7094,"type":283}," if you are using curing salt (nitrites), erythorbate is strongly recommended.",{"type":1298,"attrs":7096,"content":7097},{"level":1300,"textAlign":67},[7098],{"text":7099,"type":283},"Brine vs dry curing: understanding the difference",{"type":279,"attrs":7101,"content":7102},{"textAlign":67},[7103,7105,7106],{"text":7104,"type":283},"This is a common question—and more importantly, a mistake I see every day:",{"type":1386},{"text":7107,"type":283},"“Should I calculate based on the weight of my meat or the volume of water? When and why?”",{"type":279,"attrs":7109,"content":7110},{"textAlign":67},[7111],{"text":7112,"type":283},"The world of meat processing is vast. At Maître Fumeur, we only cover a portion of it, but this portion must be perfectly mastered to work safely.",{"type":279,"attrs":7114,"content":7115},{"textAlign":67},[7116],{"text":7117,"type":283},"To avoid mistakes, you must first clearly distinguish between the two techniques:",{"type":1298,"attrs":7119,"content":7120},{"level":1326,"textAlign":67},[7121],{"text":7122,"type":283},"Brining (immersion)",{"type":279,"attrs":7124,"content":7125},{"textAlign":67},[7126],{"text":7127,"type":283},"The meat is submerged in a mixture of water, salt, nitrites, and aromatics.",{"type":318,"content":7129},[7130,7137],{"type":321,"content":7131},[7132],{"type":279,"attrs":7133,"content":7134},{"textAlign":67},[7135],{"text":7136,"type":283},"Calculations are based on the volume of water (ml or L)",{"type":321,"content":7138},[7139],{"type":279,"attrs":7140,"content":7141},{"textAlign":67},[7142],{"text":7143,"type":283},"Even a small cut must be fully immersed in a properly measured solution",{"type":279,"attrs":7145,"content":7146},{"textAlign":67},[7147,7151],{"text":7148,"type":283,"marks":7149},"Basic ratio:",[7150],{"type":1190},{"text":7152,"type":283}," 40 g of salt per liter of water",{"type":1298,"attrs":7154,"content":7155},{"level":1326,"textAlign":67},[7156],{"text":7157,"type":283},"Dry curing",{"type":279,"attrs":7159,"content":7160},{"textAlign":67},[7161],{"text":7162,"type":283},"Salt and spices are applied directly to the meat.",{"type":318,"content":7164},[7165,7172],{"type":321,"content":7166},[7167],{"type":279,"attrs":7168,"content":7169},{"textAlign":67},[7170],{"text":7171,"type":283},"Calculations are based on the weight of the meat",{"type":321,"content":7173},[7174,7179],{"type":279,"attrs":7175,"content":7176},{"textAlign":67},[7177],{"text":7178,"type":283},"The Equilibrium (EQ) method is used:",{"type":318,"content":7180},[7181,7188],{"type":321,"content":7182},[7183],{"type":279,"attrs":7184,"content":7185},{"textAlign":67},[7186],{"text":7187,"type":283},"The meat absorbs only what it needs",{"type":321,"content":7189},[7190],{"type":279,"attrs":7191,"content":7192},{"textAlign":67},[7193],{"text":7194,"type":283},"The result is consistent, with no risk of over-salting",{"type":279,"attrs":7196,"content":7197},{"textAlign":67},[7198,7201],{"text":7148,"type":283,"marks":7199},[7200],{"type":1190},{"text":7202,"type":283}," 2.5% of the meat’s weight in salt",{"type":1298,"attrs":7204,"content":7205},{"level":1300,"textAlign":67},[7206],{"text":7207,"type":283},"What about nitrites?",{"type":279,"attrs":7209,"content":7210},{"textAlign":67},[7211],{"text":7212,"type":283},"Nitrites (found in curing salts) are required whenever the brining or dry curing process exceeds 4 days, or during long, low-temperature smoking. 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