The Case for Pink Pork
Many Americans pride themselves on eating new and unique foods, so what’s stopping them from eating pink pork? With trichinosis virtually eradicated in the US, chefs such as Naomi Pomeroy, Chris Cosentino and Cosmo Goss are offering pork rare, medium rare and even raw on their menus “I’ve been serving and eating pork raw for years,” says chef Chris Cosentino. “Pork has really nice intramuscular fat, so it has a great mouthfeel.”
Click here to read the full article from Serious Eats.