Trichanosis in Pastured Pork?
I can't seem to find an answer to this question. These days, with confinement pigs being sold at the store, we don't have to cook pork to such high temperatures. But does the same hold true for pastured pork?
I have a pastured pig in the freezer, raised for me by a friend. I'd prefer not to cook the chops and tenderloin so long, but...
Does anyone know?