A friend said there are no parasites (anymore) in European porc so you don’t need to over cook it, gotta try to find a credible source for that. He’s a chef and makes like lots of canned food and more on a semi industrial scale so It’s not nobody, but still I wonder.
Schweinemet (raw ground pork you spread on rolls) is relatively common in Germany. Kind of gross looking but I think it is quite unlikely to cause problems if you eat it quickly.
A friend said there are no parasites (anymore) in European porc so you don’t need to over cook it, gotta try to find a credible source for that. He’s a chef and makes like lots of canned food and more on a semi industrial scale so It’s not nobody, but still I wonder.
I think trichinosis (sp?) is rare these days, but dunno about all the other wriggly stuff
Sous vide is always an option
Schweinemet (raw ground pork you spread on rolls) is relatively common in Germany. Kind of gross looking but I think it is quite unlikely to cause problems if you eat it quickly.