P\u0159ed velikono\u010dn\u00edmi sv\u00e1tky se ka\u017ed\u00e1 hospody\u0148ka nebo dom\u00e1c\u00ed p\u00e1n poohl\u00ed\u017e\u00ed po p\u011bkn\u00e9 \u0161unce, ale \u010dasto se nakonec na stole objev\u00ed jak\u00e9si hn\u011bdo-\u010derven\u00e9 div, kter\u00e9 nem\u00e1 o\u010dek\u00e1van\u00fd vzhled, chu\u0165 a ani v\u016fni, je pln\u00e9 rosolu, soli a zejm\u00e9na vody.<\/p>\n\n\n\n
Jeliko\u017e v\u011bt\u0161in\u011b z n\u00e1s nevis\u00ed v komo\u0159e vlastn\u00ed dom\u00e1c\u00ed \u0161unka, mus\u00edme se n\u011bjak zorientovat v z\u00e1plav\u011b du\u0161en\u00fdch, uzen\u00fdch nebo su\u0161en\u00fdch \u0161unek, a \u010dasto a\u017e metodou pokus-omyl si naj\u00edt sv\u00e9ho favorita na bl\u00ed\u017e\u00edc\u00ed se sv\u00e1tky, kter\u00e9ho budeme moci hrd\u011b naz\u00fdvat \u0161unkou.<\/p>\n\n\n\n
Uzen\u00e9 maso nebo \u0161unka?
Potravinov\u00fd kodex \u010cesk\u00e9 republiky povoluje jako \u0161unku (\u201es velk\u00fdm \u0160\u201c) ozna\u010dit jedin\u011b produkty vyroben\u00e9 z vep\u0159ov\u00e9ho stehna. Tak\u017ee klasick\u00e9 velikono\u010dn\u00ed uzen\u00e9 vep\u0159ov\u00e9 rolovan\u00e9 plece se jako \u0161unka mohou ozna\u010dovat jen mezi pospolit\u00fdm lidem. Nav\u00edc, \u0161unka nemus\u00ed b\u00fdt v\u016fbec uzen\u00e1, co\u017e mnoh\u00fdm konzument\u016fm zcela vyhovuje, nebo\u0165 uzen\u00ed sice maso velmi dob\u0159e konzervuje, ale n\u011bkter\u00e9 l\u00e1tky p\u0159\u00edtomn\u00e9 v kou\u0159i nejsou zdrav\u00ed prosp\u011b\u0161n\u00e9.<\/p>\n\n\n\n
Ve skute\u010dnosti se dnes ve v\u011bt\u0161in\u011b v\u00fdrobn\u00edch podnik\u016f \u201eud\u00ed\u201c jen jako\u017ee, nebo\u0165 se pou\u017e\u00edvaj\u00ed tzv. tekut\u00e9 kou\u0159e, z\u00edsk\u00e1van\u00e9 zachycov\u00e1n\u00edm typick\u00fdch slo\u017eek kou\u0159e do vodn\u00e9ho roztoku, odkud se \u0161kodliv\u00e9 l\u00e1tky odd\u011bl\u00ed a v kone\u010dn\u00e9m produktu se nenach\u00e1zej\u00ed. Uzen\u00e1 masa (plec, kar\u00e9, paprsky , kolena, \u017eebra \u010di b\u016f\u010dek) maj\u00ed sv\u00e9 typick\u00e9 a nezastupiteln\u00e9 m\u00edsto v na\u0161\u00ed gastronomii, ale se \u0161unkou by nem\u011bly b\u00fdt zam\u011b\u0148ov\u00e1ny.<\/p>\n\n\n\n
Nejpopul\u00e1rn\u011bj\u0161\u00edm produktem je dnes neuzen\u00e1 du\u0161en\u00e1 \u0161unka, a pokud m\u00e1 p\u0159\u00edvlastek \u201efit“, nebo \u201elow fat“, tak m\u00e1 zaru\u010den\u00fd odbyt – zejm\u00e9na jako sou\u010d\u00e1st dietn\u00edho stravovac\u00edho re\u017eimu. Je v\u0161ak opravdu tak dietn\u00ed a zdrav\u00e1?<\/p>\n\n\n\n
Du\u0161en\u00e1 \u0161unka: maso, balast a voda
Du\u0161en\u00e9 \u0161unky jsou velmi r\u016fzn\u00e9 a li\u0161\u00ed se zejm\u00e9na obsahem skute\u010dn\u00e9ho masa \u2013 \u010d\u00edm je ho v\u00edce, t\u00edm m\u00e1 \u0161unka hez\u010d\u00ed vzhled, s dobrou viditelnost\u00ed jednotliv\u00fdch sval\u016f. Kvalitn\u00ed du\u0161en\u00e1 \u0161unka mus\u00ed m\u00edt odpov\u00eddaj\u00edc\u00ed barvu, v\u016fni, p\u0159im\u011b\u0159en\u011b slanou chu\u0165, jako\u017e i pat\u0159i\u010dn\u011b k\u0159ehkou strukturu bez zn\u00e1mek rozpadavosti nebo pry\u017eov\u00e9ho, nepoddajn\u00e9ho charakteru.<\/p>\n\n\n\n
Nejkvalitn\u011bj\u0161\u00ed du\u0161en\u00e1 \u0161unka se ozna\u010duje jako speci\u00e1l, pon\u011bkud hor\u0161\u00ed ne\u017e v\u00fdb\u011brov\u00e1, p\u0159i\u010dem\u017e ani jedna z nich nesm\u00ed obsahovat p\u0159idanou vl\u00e1kninu a ani nemasov\u00e9 b\u00edlkoviny. V\u00edce vody a nemasov\u00fdch slo\u017eek se nach\u00e1z\u00ed v du\u0161en\u00e9 \u0161unce standard. V p\u0159\u00edpad\u011b, \u017ee produkt obsahuje i jin\u00e9 maso ne\u017e vep\u0159ov\u00e9 stehno, p\u016fvod masa se mus\u00ed prom\u00edtnout v n\u00e1zvu v\u00fdrobku: dr\u016fbe\u017e\u00ed, kr\u016ft\u00ed nebo slavi\u010d\u00ed \u0161unka.<\/p>\n\n\n\n
Pokud je v\u0161ak b\u00edlkovin poch\u00e1zej\u00edc\u00edch z masa m\u00e9n\u011b ne\u017e deset procent, v\u00fdrobek se nesm\u00ed naz\u00fdvat \u0161unkou – ozna\u010duje se u\u017e jen jako n\u00e1\u0159ez – v tomto p\u0159\u00edpad\u011b je v\u0161ak t\u0159eba se seri\u00f3zn\u011b zamyslet, a\u0165 u\u017e v podstat\u011b nejde o vegetari\u00e1nsk\u00fd produkt, nebo\u0165 pom\u011br nem\u00e4sov\u00e9 a masov\u00e9 slo\u017eky je podobn\u00fd jako v t\u0159e\u0161ni se dv\u011bma \u010derv\u00edky.<\/p>\n\n\n\n
Pra\u017esk\u00e1 \u0161unka st\u00e1le kraluje
Asi nejlep\u0161\u00ed a nejchutn\u011bj\u0161\u00ed du\u0161enou \u0161unkou byla a dodnes z\u016fst\u00e1v\u00e1 Pra\u017esk\u00e1 \u0161unka, kter\u00e1 p\u0159ed sametovou revoluc\u00ed na n\u00e1s mrkala hlavn\u011b z pult\u016f prodejen Tuzex nebo z konzerv, kam se dostaly asi jen \u0159\u00edzky z n\u00ed. \u201ePrague ham\u201c v\u0161ak nebyla jen \u010deskoslovensk\u00fdm fenom\u00e9nem a v minul\u00e9m stolet\u00ed ji m\u011bli ve velk\u00e9 oblib\u011b z\u00e1kazn\u00edci nejen v Evrop\u011b, ale tak\u00e9 v USA.<\/p>\n\n\n\n
Pra\u017esk\u00e1 \u0161unka vstala z \u010d\u00e1ste\u010dn\u00e9ho zapomn\u011bn\u00ed a jej\u00ed nov\u00ed v\u00fdrobci nav\u00e1zali na p\u016fvodn\u00ed receptury a nejlep\u0161\u00ed tradice z poloviny 19. stolet\u00ed, kdy se za\u010dala v Praze vyr\u00e1b\u011bt. Tato skv\u011bl\u00e1 \u0161\u0165avnat\u00e1 \u0161unka, p\u016fvodn\u011b s tenkou vrstvou jemn\u00e9ho tuku na povrchu, vznik\u00e1 pom\u011brn\u011b zdlouhav\u00fdm procesem zahrnuj\u00edc\u00edm n\u011bkolikat\u00fddenn\u00ed p\u00e1cov\u00e1n\u00ed ve speci\u00e1ln\u00edm n\u00e1levu, kter\u00fd obsahuje mimo jin\u00e9 i dost cukru.<\/p>\n\n\n\n
Po sta\u017een\u00ed k\u016f\u017ee n\u00e1sleduje nejprve osu\u0161en\u00ed nad ohn\u011bm a pot\u00e9 uzen\u00ed pomoc\u00ed zvlh\u010den\u00fdch pilin z tvrd\u00e9ho d\u0159eva, kter\u00e9 \u0161unku provon\u00ed a dozlatova zaud\u00ed. Po spa\u0159en\u00ed ve vrouc\u00ed vod\u011b se \u0161unka n\u011bkolik hodin dus\u00ed p\u0159i p\u0159\u00edsn\u011b kontrolovan\u00e9 teplot\u011b. V p\u0159\u00edpad\u011b lodn\u00edho transportu do Z\u00e1mo\u0159\u00ed se Pra\u017esk\u00e1 \u0161unka zvykla je\u0161t\u011b dodate\u010dn\u011b p\u0159iudit a cestu nakonec str\u00e1vila v prout\u011bn\u00fdch ko\u0161\u00edch zav\u00e1zan\u00fdch pytlovinou, aby d\u00fdchala \u010derstv\u00fd mo\u0159sk\u00fd vzduch.<\/p>\n\n\n\n
Su\u0161en\u00e9 \u0161unky – vrchol kvality
Za dob \u0158\u00edmsk\u00e9 \u0159\u00ed\u0161e se nasolen\u00e9 \u0161unky su\u0161ily hlavn\u011b proto, aby d\u00e9le vydr\u017eely, a p\u0159esto\u017ee dnes m\u00e1me mnoho jin\u00fdch zp\u016fsob\u016f, jak zakonzervovat maso, v zem\u00edch kolem St\u0159edozemn\u00edho mo\u0159e se \u0161unky nad\u00e1le vyr\u00e1b\u011bj\u00ed t\u00edmto zp\u016fsobem, nebo\u0165 jsou vyhled\u00e1van\u00fdmi lah\u016fdkami. Vep\u0159ov\u00e1 stehna na jejich v\u00fdrobu poch\u00e1zej\u00ed z p\u0159\u00edsn\u011b regulovan\u00fdch chov\u016f, nebo\u0165 kvalitu \u0161unky ur\u010duje nejen druh prasat, ale i zp\u016fsob jejich krmen\u00ed.<\/p>\n\n\n\n
Jedine\u010dnou chu\u0165 z\u00edsk\u00e1v\u00e1 maso po dokrmov\u00e1n\u00ed \u017ealudy, ka\u0161tany, bukvicemi nebo po p\u0159id\u00e1n\u00ed syrov\u00e1tky. Nejzn\u00e1m\u011bj\u0161\u00ed italskou su\u0161enou \u0161unkou je Prosciutto di Parma, ale samotn\u00ed Italov\u00e9 za kr\u00e1lovnu \u0161unek pova\u017euj\u00ed Culatello – \u0161unku poch\u00e1zej\u00edc\u00ed z mal\u00e9ho regionu na prav\u00e9m b\u0159ehu \u0159eky P\u00e1d, kter\u00e1 se vyr\u00e1b\u00ed jen z nejv\u011bt\u0161\u00edho stehenn\u00edho svalu statn\u00fdch prasat, pln\u00ed se do prase\u010d\u00edho mo\u010di rok.<\/p>\n\n\n\n
P\u0159esto\u017ee uzn\u00e1van\u00fdmi velmocemi su\u0161en\u00e9 \u0161unky jsou It\u00e1lie a \u0160pan\u011blsko, kvalitn\u00ed produkty najdete iv Portugalsku a na\u0161inci je snad nejbli\u017e\u0161\u00ed su\u0161enou \u0161unkou slovinsko-chorvatsk\u00fd Pr\u0161ut, kter\u00fd je chutn\u00fdm d\u011bdictv\u00edm po stalet\u00fdch p\u00e1nech jadransk\u00e9ho pob\u0159e\u017e\u00ed – Ben\u00e1t\u010danech. Su\u0161en\u00e1 \u0161unka je nejlep\u0161\u00ed s parmaz\u00e1nem, zralou hru\u0161kou nebo s melounem a nap\u0159\u00edklad s lehk\u00fdm \u0161umiv\u00fdm \u010derven\u00fdm Lambruscem (samoz\u0159ejm\u011b na sluncem zalit\u00e9 italsk\u00e9 pl\u00e1\u017ei).<\/p>\n\n\n\n
Dobr\u00e1 \u0161unka u\u017e i \u201emade in Slovakia“
Tolik typ\u016f a druh\u016f \u0161unek se n\u00e1m dnes nab\u00edz\u00ed v ka\u017ed\u00e9m obchod\u011b \u2013 kdo se m\u00e1 v tom vyznat? M\u00e1me up\u0159ednostnit dom\u00e1c\u00ed nebo zahrani\u010dn\u00ed v\u00fdrobce? Je kvalita u\u017e i na slovensk\u00e9 stran\u011b hranice? Podstatn\u011b jednodu\u0161\u0161\u00ed to bylo za soc\u00edku, kdy\u017e jsme byli r\u00e1di, \u017ee se n\u00e1m na Velikonoce u\u0161la alespo\u0148 n\u011bjak\u00e1 \u201erolka\u201c – uzen\u00e9 rolovan\u00e9 vep\u0159ov\u00e9 rameno v s\u00ed\u0165ce.<\/p>\n\n\n\n
Role byla typickou \u201eko\u010dkou v pytli“ – a\u017e po uva\u0159en\u00ed a roz\u0159\u00edznut\u00ed se zjistilo, zda nen\u00ed uvnit\u0159 \u00fapln\u011b mastn\u00e1, nebo zda v sob\u011b neskr\u00fdv\u00e1 nep\u011bknou zelenou jesky\u0148ku (v p\u0159\u00edpad\u011b jej\u00edho \u0161patn\u00e9ho srolov\u00e1n\u00ed). Zato strojov\u00e1 (du\u0161en\u00e1) \u0161unka tehdy zp\u00edvala – jedin\u00fd probl\u00e9m byl v tom, \u017ee ve v\u011bt\u0161in\u011b dom\u00e1cnost\u00ed si jej\u00ed koncert mohli dovolit jen z\u0159\u00eddka, v posledn\u00edch letech v\u0161ak do kvality investovaly i na\u0161e masozpracuj\u00edc\u00ed firmy a krom\u011b neidentifikovateln\u00fdch r\u016f\u017eov\u00fdch \u201evodn\u00edk\u016f\u201c za\u010daly nab\u00edzet i kvalitativn\u00ed nejvy\u0161\u0161\u00ed kategorie \u0161unky vyr\u00e1b\u011bn\u00e9 z vybran\u00e9ho masa.<\/p>\n\n\n\n
N\u011bkte\u0159\u00ed v\u00fdrobci dnes tak\u00e9 p\u0159ipravuj\u00ed \u0161unky podle star\u00fdch, p\u016fvodn\u00edch receptur. Mezi nejzn\u00e1m\u011bj\u0161\u00ed pat\u0159ila Ko\u0161ick\u00e1 \u0161unka, kterou se proslavili hlavn\u011b \u0159ezn\u00edci z Ko\u0161ick\u00e9 Nov\u00e9 Vsi, a pom\u011brn\u011b b\u011b\u017enou byla i podom\u00e1cku vyr\u00e1b\u011bn\u00e1 solen\u00e1 uzen\u00e1 \u0161unka – \u0161ovdra.<\/p>\n\n\n\n
\u0160unka se nemus\u00ed jen va\u0159it
I kdy\u017e \u010desk\u00e1 klasika nepopust\u00ed a na Velikonoce se m\u00e1 \u0161unka uva\u0159it a pod\u00e1vat s majon\u00e9zov\u00fdm sal\u00e1tem, mo\u017en\u00e1 se v\u00e1m tato kombinace ji\u017e p\u0159ejedla a m\u00e1te chu\u0165 p\u0159ipravit \u0161unku i n\u011bjak\u00fdm jin\u00fdm zp\u016fsobem \u2013 zkuste ji up\u00e9ct. Uzen\u00e9 \u0161unky se po uva\u0159en\u00ed nej\u010dast\u011bji pe\u010dou s n\u011b\u010d\u00edm sladk\u00fdm ak tomu se dola\u010fuj\u00ed i \u200b\u200bvhodn\u00e9 ko\u0159en\u00ed.<\/p>\n\n\n\n
V USA se ka\u017ed\u00fd sna\u017e\u00ed p\u0159ipravit \u0161unku glazovanou medem, kterou obvykle podl\u00e9vaj\u00ed \u010derstvou pomeran\u010dovou \u0161\u0165\u00e1vou a p\u0159ed pe\u010den\u00edm do n\u00ed nap\u00edchaj\u00ed cel\u00e9 h\u0159eb\u00ed\u010dky. Zaj\u00edmav\u00e1 chu\u0165ov\u00e1 kombinace vznikne, pokud se \u0161unka b\u011bhem pe\u010den\u00ed pot\u00edr\u00e1 sm\u011bs\u00ed kanadsk\u00fdch brusinek, javorov\u00e9ho sirupu, jable\u010dn\u00e9ho octa a podrcen\u00fdch ho\u0159\u010di\u010dn\u00fdch sem\u00ednek.<\/p>\n\n\n\n
Tepl\u00e1 \u0161unka se m\u016f\u017ee p\u0159el\u00edt om\u00e1\u010dkou p\u0159ipravenou z v\u00fdvaru, b\u00edl\u00e9ho v\u00edna, ho\u0159\u010dice a n\u011b\u010deho sladk\u00e9ho (med, hn\u011bd\u00fd cukr, povidla nebo rosol). Pokud v\u00e1m po sv\u00e1tc\u00edch z\u016fstanou zbytky uzen\u00e9ho masa, d\u00e1 se z nich ud\u011blat \u0161unkov\u00e1 p\u011bna, pomaz\u00e1nka nebo je m\u016f\u017eete zap\u00e9ct v l\u00edstkov\u00e9m, p\u0159\u00edpadn\u011b chlebov\u00e9m t\u011bst\u011b.<\/p>\n\n\n\n
Dom\u00e1c\u00ed du\u0161en\u00e1 \u0161unka
Kdo u\u017e m\u00e1 pln\u00e9 zuby hled\u00e1n\u00ed \u0161unky bez pachuti v b\u011b\u017en\u00e9m (\u201eobl\u00edben\u00e9m\u201c) hypermarketu a nechce se mu propl\u00e1cet zejm\u00e9na zahrani\u010dn\u00edm v\u00fdrobc\u016fm jejich marketing a drah\u00e9 obaly, s tro\u0161kou odvahy a dovednosti si m\u016f\u017ee zkusit vyrobit svou vlastn\u00ed du\u0161enou vep\u0159ovou \u0161unku. Sta\u010d\u00ed koupit kvalitn\u00ed ( d\u0159\u00edve nezmra\u017een\u00e9) maso a postupovat podle n\u00e1vodu, kter\u00fd je uveden na bal\u00ed\u010dku rychlesoli.<\/p>\n\n\n\n
P\u0159id\u00e1te-li do marin\u00e1dy za l\u017ei\u010dku mou\u010dkov\u00e9ho cukru na kilo masa, nic nezkaz\u00edte. P\u0159i du\u0161en\u00ed \u0161unky pozor na teplotu, abyste z masa nez\u00edskali kus tuh\u00e9, uva\u0159en\u00e9 hmoty (jasn\u00e9, \u017ee ze m\u011b \u0159\u00edkaj\u00ed osobn\u00ed zku\u0161enosti). V\u00fdsledek je lep\u0161\u00ed, ne\u017e b\u011b\u017en\u00fd pr\u016fm\u011br v obchodech, ale na opravdu kvalitn\u00ed \u0161unku (nap\u0159\u00edklad Pra\u017eskou) tento v\u00fdtvor samoz\u0159ejm\u011b zdaleka nem\u00e1.<\/p>\n\n\n\n
Ba\u010dovsk\u00e9 bochn\u00ed\u010dky
300 g zbytk\u016f z va\u0159en\u00e9 uzen\u00e9 \u0161unky, 2 parenice, 50 g oravsk\u00e9 slaniny, listov\u00e9 t\u011bsto, mlet\u00fd pep\u0159, vejce.<\/p>\n\n\n\n
Listov\u00e9 t\u011bsto rozv\u00e1l\u00edme a na\u0159e\u017eeme na 15 cm \u010dtverce. Uzen\u00e9 maso nakr\u00e1j\u00edme na kousky o pr\u016fm\u011bru asi 2 cm a d\u00e9lce 10 cm, slaninu na tenk\u00e9 pl\u00e1tky. Parenici rozto\u010d\u00edme a nakr\u00e1j\u00edme na stejnou d\u00e9lku jako maso.<\/p>\n\n\n\n
Kousky parenice a uzen\u00e9ho obto\u010d\u00edme slaninkou, poko\u0159en\u00edme a zabal\u00edme do listov\u00e9ho t\u011bsta. Pe\u010deme dor\u016f\u017eova v troub\u011b p\u0159i 220\u00b0C, p\u0159ed dope\u010den\u00edm pot\u0159eme roz\u0161lehan\u00fdm vejcem. Pod\u00e1v\u00e1me tepl\u00e9 se smetanovo-k\u0159enovou om\u00e1\u010dkou a zeleninov\u00fdm sal\u00e1tem.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u0159ed velikono\u010dn\u00edmi sv\u00e1tky se ka\u017ed\u00e1 hospody\u0148ka nebo dom\u00e1c\u00ed p\u00e1n poohl\u00ed\u017e\u00ed po p\u011bkn\u00e9 \u0161unce, ale \u010dasto se nakonec na stole objev\u00ed jak\u00e9si hn\u011bdo-\u010derven\u00e9 div, kter\u00e9 nem\u00e1 o\u010dek\u00e1van\u00fd vzhled, chu\u0165 a ani v\u016fni, je pln\u00e9 rosolu, soli a zejm\u00e9na vody. Jeliko\u017e v\u011bt\u0161in\u011b z n\u00e1s nevis\u00ed v komo\u0159e vlastn\u00ed dom\u00e1c\u00ed \u0161unka, mus\u00edme se n\u011bjak zorientovat v z\u00e1plav\u011b du\u0161en\u00fdch, […]<\/p>\n","protected":false},"author":2,"featured_media":2242,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2241","post","type-post","status-publish","format-standard","has-post-thumbnail","category-rady-a-navody"],"_links":{"self":[{"href":"https:\/\/zradnice.cz\/index.php?rest_route=\/wp\/v2\/posts\/2241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zradnice.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zradnice.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zradnice.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zradnice.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2241"}],"version-history":[{"count":0,"href":"https:\/\/zradnice.cz\/index.php?rest_route=\/wp\/v2\/posts\/2241\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zradnice.cz\/index.php?rest_route=\/wp\/v2\/media\/2242"}],"wp:attachment":[{"href":"https:\/\/zradnice.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zradnice.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zradnice.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}