[Sca-cooks] Pork still might kill you

Suey lordhunt at gmail.com
Thu May 21 10:39:24 PDT 2009

Susanne Mayer wrote:
> Trichinosis IS one of the main reasons why every wild pig shot in Austria 
> has to be seen by a vet, and every hunter will tell you to REALLY cook the 
> meat  (all the way through and better overcook) and /or freeze it for a 
> couple of weeks before you cook it.
Any butcher can recognize trichinosis for the black spots on the lungs. 
Vets are required by law to take samples of the lungs and other organs 
to test them for disease in Spain, as in Austria and the US I would 
assume. Technically, the butcher is not allowed to cut up the pig until 
the test results are reported back to the owner. Should trichinosis be 
found  in Spain, at least, the hog is cremated. Personally, I have never 
seen trichinosis or any other disease in pigs after all the slaughters 
in which I have participated. As far as the NY Times article is 
concerned it would appear that free range farmers and hog hunters in 
certain parts of the US are not complying to legal procedures concerning 
the slaughter pigs but I would be more worried about other diseases than 

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