I don't have a concern, be interesting to see what the others think.
if I lived in Europe maybe I would at least think about it, I think if it were a concern in the usa the fda would not of dropped the safe eating temp for pork from 160 to 145, what i've read wild bear and cougar meat are at the highest risk, wild hog would also be a little concern for me. so cook those wild animals a little longer to be safe. if I read it right 145-150 degrees will kill the trichinosis larves.
ive never made dry cured products, but a lot of people do and never heard of anyone getting it, I wonder if the nitrates and nitrites, salt would kill it off if by a very small chance the pork you are using is carrying it. i'm just saying if you want to make it I would just go ahead and make some and enjoy it when it's done. you probably have the same chance of getting trichinosis then you would getting bit by a great white in lake Ontario.
