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.
Thanks Tyrone. I was thinking that but have had folk swear you can still get it from country ham. Think they may not quite know what true cured ham is.
When I was growing up, dad would have some of the prettiest burgundy colored cured hams you could ask for & I didn't like it. Well, not the way my poor mom would cook it. She was deathly scared if trichinosis & fried those big pretty slices into a complete shoe sole.
It was when I got away from home & had some cooked medium rare that I realized how good it was.
