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).