As many of you know, my dad is an organic produce farmer, and he is also a heritage, pasture-raised pig farmer. The pork is truly something to behold. There is such a difference between the store-bought York pigs with their pink meat, and the deep red (steak-looking) meat from a heritage breed. You can see it below yourself:
Raw heritage, pasture-raised pork in olive oil, aged parmesan, and aged balsamic (Paul Willenberg of Nodoguro)
Nicer quality, store-bought, cage-raised, York pork
What is the point of showing you the difference? Well, one, I think it’s cool. Two, some fine dining restauranteurs are starting to serve pork with some pink in the middle or even raw like the chef at Nodoguro. This has some people up in arms. I know it has my SO disgusted. He has a deep fear of brain worms from undercooked pork.
It turns out though that undercooked pork is actually far less threatening than poultry, eggs, and even beef! Those brain worms I keep hearing about are less likely to happen than getting struck by lightning! No, I’m not even joking or exaggerating!
There’s an article about it on the next page. It’s a very fascinating read. Now, I’m not saying everyong has to or should do this. You know your bodies, but I think it is very interesting what we keep learning about our foods, the dangers, the positives. Honestly, I’d still be more willing to try some undercooked (though not raw) pork than the breast milk they serve in Swiss restaurants. EEP! Again, to each their own.
Check out this fascinating and eye-opening read on the next page. You won’t be disappointed!
Food quality definitely comes into play when it comes to undercooking your meat. You don’t want to do that with the discounted, pale, strange looking meat you find at WINCO or other like stores. If you’re doing this, it’s because you’ve had access to some quality meat, you’re wanting to experience the meat’s flavor, tenderness, etc. without cooking out all of the positives.
This article snippet by Dan Nosowitz is from Seriouseats.com
“Trichinosis is an antiquated disease, and we’ve been cooking pork to medium for a long time now,” says Chef Naomi Pomeroy, of Portland, Oregon’s Beast. Like Pomeroy, other chefs I spoke to argue that medium-rare pork is more succulent, tender, and flavorful than its well-done counterpart. And collectively, these chefs are attempting to steer the gigantic steamship of American cuisine toward embracing it, too.
This should come as no surprise—raw and rare beef, lamb, venison, and fish have long been synonymous with upscale dining. In part, that’s because cooking meat to a lower internal temperature speaks to a well-sourced, safe-to-eat, and often more expensive product.
It’s cliché to say, but you are significantly more likely to be killed by a lightning strike than afflicted by even a nonfatal round of trichinosis, at least in the United States. (Results from other countries vary; the USDA says that trichinosis is essentially extinct in countries like Denmark and The Netherlands, but in many countries it’s more common.
Of the salmonella outbreaks, 20.7% were caused by “vine-stalk” produce like tomatoes, 19% were caused by poultry, 14.8% were caused by eggs, 7.3% by beef, and only 6.2% by pork. That said, the fact remains: There are plenty of pathogens in raw or less-cooked pork.
Then again, the risks of eating raw or pink pork are not notably worse than those that come with runny egg yolks, beef tartare, or cheap delivery sushi. And the payoff, chefs argue, is worth it. “When you get a nice thick pork chop, and it’s slightly pink in the middle? That’s great,” says Andy Ricker, of the Pok Pok restaurants in Brooklyn, Los Angeles, and Portland, Oregon. “Nice and juicy, delicious.” The cut matters, too, the same way it does for beef: Some cuts are suited for long braises; others are best served as steaks and cooked pink; and some, yes, are great for raw preparations.
For some of these chefs, the possible health problems can be offset by doing something we really should all be doing in the first place: sourcing decent-quality pork, from pigs raised in safe, clean, and humane environments, slaughtered and packaged and shipped in a sensible and efficient way. “Sourcing for serving raw pork is extremely important,” says Cosentino. “Knowing your product and your rancher is the most important thing—making sure that the pork has been treated and handled properly the whole time.”
“To me, this is why we have so many massive recalls of food—we’ve centralized our food production to such an extent that people are poisoned by the hundreds or even tens of thousands at a time,” says Ricker. High-quality pork can, of course, still be infected, but it’s equally true that food-borne illnesses are far less likely in a well-sourced cut. Some studies have indicated that organic chickens, not treated with antibiotics, have lower rates of salmonella than battery-caged chickens. Same with eggs, though these studies should not be taken as overall proof of this correlation; neither the CDC nor the USDA has performed large-scale studies to look into this. Still, everyone, including Gravely, acknowledges that…
Check out the full article At SERIOUSEATS.COM