Originally Posted by gunzo
Originally Posted by slumlord
I like it raw


I do as well in small portions & thought that the threat of trichinosis was gone for the most part. But I've I've been recently told that it's still around.

I wonder how the Spaniards & Portuguese keep from getting it. Raw cured ham a big time delicacy there I think.
The curing process destroys trichinosis and all other harmful pathogens.

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