Ok, I get it there are tons of people that say don't do it, but we "Americans" are afraid of trying new things, especially those things that are older than our country, lol. Fresh mett has been eaten in Germany for hundreds of years. So with that being said, I found a recipe to try and recreate my favorite dish from Germany.
Is Trichinosis all I have to be worried about? If so, can I follow this recipe using pork from the US that is either certified or prepared using the USDA standards of I believe 20 days at 7 degrees or below (I will have to verify the temp, but it is approximate). Thank you for the help, and please don't tell me how it is unsafe as I have eaten it in Germany every week for 4 years and am here to ask this question.