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Pork

Medium-rare pork?

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Medium-rare pork?

StephenB | Aug 11, 2003 03:11 PM

I met a few friends out for a drink after they had eaten a meal at a restaurant. They noted with great surprise the the waiter had asked one of the diners how they wanted their pork prepared. 'Well-done, of course' was the response from the diner. Our group at the bar proceeded to have a discussion that included hearsay and wild gesticulation but, sadly, no hard facts.

Does anyone know if trichinosis is still a concern in the US pork supply? Or is it as 'safe' as our beef supply (which is regularly consumed without being fully cooked).

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