{"id":82403,"date":"2019-03-18T11:39:42","date_gmt":"2019-03-18T10:39:42","guid":{"rendered":"https:\/\/www.emagister.com\/blog\/?p=82403"},"modified":"2021-05-21T14:35:05","modified_gmt":"2021-05-21T12:35:05","slug":"lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico","status":"publish","type":"post","link":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/","title":{"rendered":"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0"},"content":{"rendered":"<p style=\"text-align: justify;\">El cerdo ib\u00e9rico se divide en m\u00faltiples partes, y ya son pocas las que se quedan fuera de la carta de un buen restaurante. Pero no solo est\u00e1 presente aqu\u00ed, ya que podemos encontrar platos protagonizados por este animal en la alta cocina, pero tambi\u00e9n en restaurantes m\u00e1s tradicionales, y como no, en nuestras casas. El <strong>lagarto ib\u00e9rico<\/strong> es una de esas piezas sabrosas que recientemente ha eclipsado el paladar de muchos comensales.<\/p>\n<p style=\"text-align: justify;\">Si eres un apasionado de la cocina y te gusta conocer lo que comes, \u00a1sigue leyendo!<\/p>\n<h3 style=\"text-align: justify;\"><strong>Mucho m\u00e1s que una carne sabrosa<\/strong><\/h3>\n<p style=\"text-align: justify;\">El sabor del cerdo ib\u00e9rico es \u00fanico, y esto es en gran parte, gracias a su gen\u00e9tica. Su carne es tan jugosa y sabrosa porque posee la particular infiltraci\u00f3n de grasa a su masa muscular. Este animal se alimenta principalmente de bellotas y tiene la habilidad de transformar estas en \u00e1cidos grasos insaturados. Asimismo, posee un color de piel que se caracteriza por ser oscura y tener una alta concentraci\u00f3n en hierro y minerales.<\/p>\n<h3 style=\"text-align: justify;\"><strong>\u00bfConoces el lagarto ib\u00e9rico?<\/strong><\/h3>\n<p style=\"text-align: justify;\">Si bien se utilizaba para elaborar embutido, desde hace ya un tiempo, el lagarto ib\u00e9rico se ha convertido en uno de los cortes&nbsp;m\u00e1s buscados.<\/p>\n<p style=\"text-align: justify;\">Se trata de una tira larga ubicada entre las costillas y el lomo, junto al espinazo. No tiene hueso, lo que hace de ella una pieza completa de carne jugosa. Esto es as\u00ed porque combina la carne magra con peque\u00f1as vetas de grasa entre medio, que evitan su sequedad al pasarlo por la brasa. Est\u00e1 siendo el plato estrella del momentos para muchos restaurantes de la alta cocina.<\/p>\n<h3 style=\"text-align: justify;\"><strong>Los cortes ib\u00e9ricos que m\u00e1s gustan<\/strong><\/h3>\n<p style=\"text-align: justify;\">Adem\u00e1s del lagarto ib\u00e9rico, podemos encontrar tambi\u00e9n otros cortes exquisitos. El cerdo ib\u00e9rico posee una de las carnes m\u00e1s suculentas y que por lo tanto, poca gente rechaza. Estos son los cortes con m\u00e1s \u00e9xito en los \u00faltimos a\u00f1os:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Carrillera. Es la carne ubicada en la mand\u00edbula inferior del cerdo. Como es muy tierna y melosa, es habitual verla guisada.<\/li>\n<li>La presa. Situada en la parte superior de la paletilla, es uno de los cortes que m\u00e1s se consumen por su jugosidad. A la brasa queda perfectamente sabrosa y tierna.<\/li>\n<li>La pluma. Se trata de un corte que podemos encontrar unido al lomo. Es una pieza de carne peque\u00f1a, pero tiene un sabor espectacular.<\/li>\n<li>Secreto. El <strong>secreto ib\u00e9rico<\/strong> se encuentra entre la paleta, la costilla y la panceta del cerdo. Dada su&nbsp;localizaci\u00f3n resulta dif\u00edcil de extraer, de ah\u00ed su nombre. Se trata de la pieza m\u00e1s grasa de todas las partes del cerdo y junto con la presa ib\u00e9rica, ha sido uno de los cortes m\u00e1s populares en los \u00faltimos a\u00f1os.<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.emagister.com\/assets\/es\/logos\/centro\/id\/1148686\/size\/s.jpg\"><\/li>\n<li>Solomillo. Localizada justo debajo del lomo, es una de las piezas m\u00e1s consumidas. Es una carne que requiere un punto bajo de cocci\u00f3n, pues es menos jugosa que la presa.<\/li>\n<li>Viol\u00edn. Es una pieza poco conocida. Suele mantenerse unida al jam\u00f3n en el momento del despiece. Se trata de una pieza peque\u00f1a, que aporta un gran sabor a guisos y arroces.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Fuente: Escuela El Gremio&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El cerdo ib\u00e9rico se divide en m\u00faltiples partes, y ya son pocas las que se quedan fuera de la carta &#8230; <a title=\"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0\" class=\"read-more\" href=\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\" aria-label=\"M\u00e1s en Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"author":281,"featured_media":82417,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[785],"tags":[2832,10142,10524,10525,10526],"class_list":["post-82403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuestros-clientes","tag-noticias-de-centros-de-formacion","tag-noticiaslavanguardia","tag-10524","tag-escuela-el-gremio","tag-cerdo-iberico","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-25"],"acf":{"mostrar_faldon":"-1","texto_faldon":"","link_faldon":"","link_texto_faldon":"","hreflang":[{"url":""}],"estilo_titulo":"","noticiasElPais":{"custom_snippet_image":false,"custom_snippet_title":"","custom_snippet_description":""},"noticiasLaVanguardia":{"custom_snippet_image":false,"custom_snippet_title":"","custom_snippet_description":""},"fecha":"no"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.1 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0 - Blog Emagister<\/title>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0\" \/>\n<meta property=\"og:description\" content=\"El cerdo ib\u00e9rico se divide en m\u00faltiples partes, y ya son pocas las que se quedan fuera de la carta ... Leer m\u00e1s\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Emagister\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Emagister\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-18T10:39:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-21T12:35:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Maider Hern\u00e1ndez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@emagister\" \/>\n<meta name=\"twitter:site\" content=\"@emagister\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Maider Hern\u00e1ndez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\"},\"author\":{\"name\":\"Maider Hern\u00e1ndez\",\"@id\":\"https:\/\/www.emagister.com\/blog\/#\/schema\/person\/6c7ff69ba4ea6b5d1ecc33e1856123ab\"},\"headline\":\"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0\",\"datePublished\":\"2019-03-18T10:39:42+00:00\",\"dateModified\":\"2021-05-21T12:35:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\"},\"wordCount\":562,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg\",\"keywords\":[\"Noticias de centros de formaci\u00f3n\",\"noticiasLaVanguardia\",\"99997192958079401036578245628527\",\"Escuela El Gremio\",\"cerdo ib\u00e9rico\"],\"articleSection\":[\"Nuestros clientes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\",\"url\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\",\"name\":\"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0 - Blog Emagister\",\"isPartOf\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg\",\"datePublished\":\"2019-03-18T10:39:42+00:00\",\"dateModified\":\"2021-05-21T12:35:05+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage\",\"url\":\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg\",\"contentUrl\":\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg\",\"width\":1920,\"height\":1280},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog Emagister\",\"item\":\"https:\/\/www.emagister.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Nuestros clientes\",\"item\":\"https:\/\/www.emagister.com\/blog\/nuestros-clientes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.emagister.com\/blog\/#website\",\"url\":\"https:\/\/www.emagister.com\/blog\/\",\"name\":\"Blog Emagister\",\"description\":\"Gu\u00eda de orientaci\u00f3n sobre estudios y tendencias de formaci\u00f3n\",\"publisher\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.emagister.com\/blog\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.emagister.com\/blog\/#organization\",\"name\":\"Emagister\",\"url\":\"https:\/\/www.emagister.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.emagister.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2017\/02\/photo.png\",\"contentUrl\":\"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2017\/02\/photo.png\",\"width\":120,\"height\":120,\"caption\":\"Emagister\"},\"image\":{\"@id\":\"https:\/\/www.emagister.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/Emagister\/\",\"https:\/\/x.com\/emagister\",\"https:\/\/www.instagram.com\/emagister\/\",\"https:\/\/www.linkedin.com\/company\/emagister-com\/\",\"https:\/\/www.pinterest.es\/emagister\/\",\"https:\/\/www.youtube.com\/user\/emagister\/\",\"https:\/\/es.wikipedia.org\/wiki\/Emagister\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.emagister.com\/blog\/#\/schema\/person\/6c7ff69ba4ea6b5d1ecc33e1856123ab\",\"name\":\"Maider Hern\u00e1ndez\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.emagister.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/6629c05ebbd347adf9bd551a6ccc4c3a44f87f7efb2111306a0206308ddb1039?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/6629c05ebbd347adf9bd551a6ccc4c3a44f87f7efb2111306a0206308ddb1039?s=96&r=g\",\"caption\":\"Maider Hern\u00e1ndez\"},\"url\":\"https:\/\/www.emagister.com\/blog\/author\/maider-hernandez\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0 - Blog Emagister","robots":{"index":"index","follow":"follow"},"canonical":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/","og_locale":"es_ES","og_type":"article","og_title":"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0","og_description":"El cerdo ib\u00e9rico se divide en m\u00faltiples partes, y ya son pocas las que se quedan fuera de la carta ... Leer m\u00e1s","og_url":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/","og_site_name":"Blog Emagister","article_publisher":"https:\/\/www.facebook.com\/Emagister\/","article_published_time":"2019-03-18T10:39:42+00:00","article_modified_time":"2021-05-21T12:35:05+00:00","og_image":[{"width":1920,"height":1280,"url":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg","type":"image\/jpeg"}],"author":"Maider Hern\u00e1ndez","twitter_card":"summary_large_image","twitter_creator":"@emagister","twitter_site":"@emagister","twitter_misc":{"Escrito por":"Maider Hern\u00e1ndez","Tiempo de lectura":"3 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#article","isPartOf":{"@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/"},"author":{"name":"Maider Hern\u00e1ndez","@id":"https:\/\/www.emagister.com\/blog\/#\/schema\/person\/6c7ff69ba4ea6b5d1ecc33e1856123ab"},"headline":"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0","datePublished":"2019-03-18T10:39:42+00:00","dateModified":"2021-05-21T12:35:05+00:00","mainEntityOfPage":{"@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/"},"wordCount":562,"commentCount":0,"publisher":{"@id":"https:\/\/www.emagister.com\/blog\/#organization"},"image":{"@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage"},"thumbnailUrl":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg","keywords":["Noticias de centros de formaci\u00f3n","noticiasLaVanguardia","99997192958079401036578245628527","Escuela El Gremio","cerdo ib\u00e9rico"],"articleSection":["Nuestros clientes"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/","url":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/","name":"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0 - Blog Emagister","isPartOf":{"@id":"https:\/\/www.emagister.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage"},"image":{"@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage"},"thumbnailUrl":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg","datePublished":"2019-03-18T10:39:42+00:00","dateModified":"2021-05-21T12:35:05+00:00","breadcrumb":{"@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#primaryimage","url":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg","contentUrl":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2019\/03\/nick-karvounis-142021-unsplash.jpg","width":1920,"height":1280},{"@type":"BreadcrumbList","@id":"https:\/\/www.emagister.com\/blog\/lagarto-iberico-la-carne-mas-suculenta-del-cerdo-iberico\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog Emagister","item":"https:\/\/www.emagister.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Nuestros clientes","item":"https:\/\/www.emagister.com\/blog\/nuestros-clientes\/"},{"@type":"ListItem","position":3,"name":"Lagarto ib\u00e9rico: la carne m\u00e1s suculenta del cerdo ib\u00e9rico\u00a0"}]},{"@type":"WebSite","@id":"https:\/\/www.emagister.com\/blog\/#website","url":"https:\/\/www.emagister.com\/blog\/","name":"Blog Emagister","description":"Gu\u00eda de orientaci\u00f3n sobre estudios y tendencias de formaci\u00f3n","publisher":{"@id":"https:\/\/www.emagister.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.emagister.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/www.emagister.com\/blog\/#organization","name":"Emagister","url":"https:\/\/www.emagister.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.emagister.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2017\/02\/photo.png","contentUrl":"https:\/\/www.emagister.com\/blog\/wp-content\/uploads\/2017\/02\/photo.png","width":120,"height":120,"caption":"Emagister"},"image":{"@id":"https:\/\/www.emagister.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Emagister\/","https:\/\/x.com\/emagister","https:\/\/www.instagram.com\/emagister\/","https:\/\/www.linkedin.com\/company\/emagister-com\/","https:\/\/www.pinterest.es\/emagister\/","https:\/\/www.youtube.com\/user\/emagister\/","https:\/\/es.wikipedia.org\/wiki\/Emagister"]},{"@type":"Person","@id":"https:\/\/www.emagister.com\/blog\/#\/schema\/person\/6c7ff69ba4ea6b5d1ecc33e1856123ab","name":"Maider Hern\u00e1ndez","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.emagister.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/6629c05ebbd347adf9bd551a6ccc4c3a44f87f7efb2111306a0206308ddb1039?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6629c05ebbd347adf9bd551a6ccc4c3a44f87f7efb2111306a0206308ddb1039?s=96&r=g","caption":"Maider Hern\u00e1ndez"},"url":"https:\/\/www.emagister.com\/blog\/author\/maider-hernandez\/"}]}},"_links":{"self":[{"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/posts\/82403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/users\/281"}],"replies":[{"embeddable":true,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/comments?post=82403"}],"version-history":[{"count":2,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/posts\/82403\/revisions"}],"predecessor-version":[{"id":128784,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/posts\/82403\/revisions\/128784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/media\/82417"}],"wp:attachment":[{"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/media?parent=82403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/categories?post=82403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.emagister.com\/blog\/wp-json\/wp\/v2\/tags?post=82403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}