![]() 03/26/2014 at 21:11 • Filed to: foodlopnik, irony | ![]() | ![]() |
Trichinosis has been eradicated from the commercial pork supply in developed countries for a while now. This means that pork can be cooked medium or even rare without the risk of parasitic infection.
With that said, I've seen someone actually say, "pork has to be well done! I'm not even trying otherwise!" while ordering uncured bacon, cooked floppy.
![]() 03/26/2014 at 21:30 |
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Meanwhile in Brazil... I had a colleague back in high school who died of cisticercosis. I recently had to dislodge a parasitic mass from a patient's colon by hand. It was not cool. Parasitic infections are just facts of life back at the hospital... :/
![]() 03/26/2014 at 21:38 |
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But brazil. And also you probably dont have the super lean pork that is all we seem to have in the USofA
![]() 03/26/2014 at 21:40 |
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I always cook my pork to medium. Still alive.
![]() 03/26/2014 at 22:58 |
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Beats me... I'm not a big fan of pork, to be honest, we don't even have bacon in the american sense of the word on a regular basis.
![]() 03/27/2014 at 08:26 |
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This is another one where knowing where your food comes from is important. I would never, ever, eat factory-farm pork below medium. I wouldn't think twice about having it medium rare from a local farmer who actually gives a shit about his product.