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.
In Japan, I’ve also had like medium pork katsu. So pork katsu not fully cooked. I’m sure there are higher quality porks different places. Def not something I will try in US.
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.
In Japan, I’ve also had like medium pork katsu. So pork katsu not fully cooked. I’m sure there are higher quality porks different places. Def not something I will try in US.
That sounds like a risk I am not willing to take
I think trichinosis (sp?) is rare these days, but dunno about all the other wriggly stuff
Sous vide is always an option
I’ve heard that as well. It’s hard to figure out how many of the dissenting opinions are based on fact, and how many are outdated.
Nope.
Mett? Hackepeter?
Nope.
Crazy Germans.
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.
the glorious mettigel