Would you eat this?

[iamwhatiseem]

I have. It's delicious. It's perfectly safe, Germans have been doing it for generations.

Not with American factory pork they haven't

Well no. My understanding is those animals are specially raised, extra clean, extra healthy, inspected to an extreme degree, and so on.

Pretty much.
There is a HUGE difference between farm-raised, naturally fed, fat and happy pigs to gated, poorly fed with unnatural feed designed to fatten them up to slaughter weight as soon as possible.
HUGE difference.
I buy all of our meat from a local butcher that sources all of their products within 100 miles of the store.

 

[Crepitus]

I have. It's delicious. It's perfectly safe, Germans have been doing it for generations.

Not with American factory pork they haven't

Well no. My understanding is those animals are specially raised, extra clean, extra healthy, inspected to an extreme degree, and so on.

Pretty much.
There is a HUGE difference between farm-raised, naturally fed, fat and happy pigs to gated, poorly fed with unnatural feed designed to fatten them up to slaughter weight as soon as possible.
HUGE difference.
I buy all of our meat from a local butcher that sources all of their products within 100 miles of the store.

My father raises organic beef, his neighbor (like 4 miles away) raises organic pork, and he has a friend that raises free range organic chickens. They trade and we all eat well.

 

[iamwhatiseem]

I have. It's delicious. It's perfectly safe, Germans have been doing it for generations.

Not with American factory pork they haven't

Well no. My understanding is those animals are specially raised, extra clean, extra healthy, inspected to an extreme degree, and so on.

Pretty much.
There is a HUGE difference between farm-raised, naturally fed, fat and happy pigs to gated, poorly fed with unnatural feed designed to fatten them up to slaughter weight as soon as possible.
HUGE difference.
I buy all of our meat from a local butcher that sources all of their products within 100 miles of the store.

My father raises organic beef, his neighbor (like 4 miles away) raises organic pork, and he has a friend that raises free range organic chickens. They trade and we all eat well.

The biggest difference, to me, is the chicken.
Corporate frankenchicken has virtually no flavor, odd almost gelatinous meat texture with little muscle fiber.
Corporate pork is grayish pink, dries out quickly and also lacks flavor.
You are what you eat. And if you are an animal that eats corn/soybean meal and other unnatural sugar-based meal grinds - you won't taste like an animal that eats a variety of grasses, fruits and higher quality feed.

 

[OldLady]

I don't know what you guys are so worked up about, it's no different than sushi or steak tartar.

Which I wouldn't eat either.

 

[Crepitus]

I don't know what you guys are so worked up about, it's no different than sushi or steak tartar.

Which I wouldn't eat either.

Properly prepared, from quality meat, it's delicious. Much better than other french foods.

 

[Dekster]

I've had one bite. I am not a fan of raw meat/seafood period but I have at least tried them.

 

[Chiara]

I wish I could try some but I think my stomach wouldn't be happy

 

[Mindful]

I wish I could try some but I think my stomach wouldn't be happy

I can eat the beef Tatar. But not raw pork.

 

[MoneyShaker]

I have. It's delicious. It's perfectly safe, Germans have been doing it for generations.

So do dogs

not my dogs. I cook their pork.

 

[koshergrl]

No raw pork for me, ever.

 

[koshergrl]

There's a health warning right now for wild boar meat in the US because they're infested. Most white people don't eat that crap anyway, they're just pest animals.

 

[Crepitus]

No raw pork for me, ever.

You're missing out. Half the fun of traveling is eating native.