To think eat raw rashers of bacon is disgusting?

[Latinorapida]

As in opening up a packet of smoked bacon rashers that you’ve just picked up from the supermarket, the type you’d put in your fry up, and just eat straight out of the packet? I wash shocked but they told me it’s totally normal and lots of people do it??

That is an American website. American meat is barely safe even when it is cooked.UK and EU pork is different

This can’t be a serious post 😱

Raw pork? No thank you.

You have to be careful with the meat you use to make tartare. It's delicious though.

And also- importantly... It's not pork!

@Bluntness100

That is an American website. American meat is barely safe even when it is cooked.UK and EU pork is different

This can’t be a serious post 😱

The EU and UK have very different animal welfare standards to the USA (one of the big issues people have been discussing regarding a trade treaty with the US has been the likely lowering of food safety standards if the UK opens up to US suppliers). So while “barely safe to eat when cooked” is hyperbole, it is true that EU/UK pork is much less of a risk than US pork when rare.

Eating raw pork can give you tapeworms that can end up in your brain.

So no.... That's not normal or healthy!

@Bluntness100

That is an American website. American meat is barely safe even when it is cooked.UK and EU pork is different

This can’t be a serious post 😱

It's been in the papers loads over the last 4 years- food standards.

Yes they are different in USA and the reason they wash chicken in chlorine is to kill the bacteria on the surface which are present at a much higher rate than EU standards.

Don't know about pork but I'm sure Google does.

I used to be given raw bacon rind as a child.

not envy

Agree with the PP, google Trichinosis

Google, loads on there

Eg

'Campaigners may feel their arguments are bolstered by the preliminary findings of a five year study being carried out at George Washington University by Prof Lance Price, which tested meat from US shops and found that about 14% of the poultry samples and 13% of the pork had traces of salmonella.

Testing also revealed that more than 60% of the pork products had E coli on them, as did around 70% of the beef products, 80% of the chicken products, and more than 90% of the turkey products. Price shared his findings with the team researching a Channel 4 Dispatches investigation into American meat, which is due to air on Monday night, and commented: “It’s an unacceptable rate given that it is controllable, but the industry has been very successful in fighting any kind of regulations there.”'

[quote NumberTheory]@BlueDucky
Raw mince is just as bad?!

So just as bad as that classic French dish Steak Tartare which is served in great restaurants around the world?[/quote]
I'm assuming steak tartare is prepared with really high quality beef. Maybe it's not.

I ate raw bacon as a teen. I’m still alive 40 years later and worm free 😂

The EU and UK have very different animal welfare standards to the USA (one of the big issues people have been discussing regarding a trade treaty with the US has been the likely lowering of food safety standards if the UK opens up to US suppliers). So while “barely safe to eat when cooked” is hyperbole, it is true that EU/UK pork is much less of a risk than US pork when rare

I’m fully aware of that, but thanks for the lesson. I was reacting to the poster saying that it was barely cooked when safe, which is clearly ludicrous and millions of Americans will testify, but also that semi cured bacon is safe in the Uk. It is not.

@NiceGerbil

You have to be careful with the meat you use to make tartare. It's delicious though.

And also- importantly... It's not pork!

You do need to be careful. And it’s not pork. But UK pork has been free of worms for a long time now. Nowadays, UK pork can be treated much like beef. As with beef it’s bacteria you need to be concerned about nowadays, not parasites. The automatic “eww” over pork that isn’t fully cooked is a hold over from the days when pork was more dangerous.

I’m not saying the bacon thing is fine, I don’t know if the processing and packaging is sufficient to keep if safe, I’m just pointing out pork isn’t the danger it was.

You can eat hot smoked bacon without cooking but not cold smoked.

The point that eating raw bacon is a hard no is the important one.

I do know what you are saying let's not muddy the main message though! Iyswim

Raw bacon. Just no.

Oh we got an utter bollocking in food tech class at school for daring each other to eat bits of raw bacon (and doing it) at school. Along with a huge lecture about the dangers of raw pork.

Yeuck. No not normal and most people don't do it. It's not like smoked salmon either, I love smoked salmon!

People absolutely do eat raw sausages so it's just the same thing. Still minging but meat in general is all minging!

I make steak tartare with fillet steak. I wouldn't use a poor quality steak not because I'd be worried about contamination, it would just be too chewy.

Pig meat is minging enough cooked, but raw? Blergh. Tapeworm central.

Steak tartare has to be freshly minced from a steak, not minced days ago and kept in a supermarket, a lorry, your car, your fridge.

I'm assuming steak tartare is prepared with really high quality beef. Maybe it's not

Not high quality (though much tastier if it is!), just freshly minced - that’s what makes it okay to eat. (I’m not saying that raw bacon is equivalent -to steak tartare in case you thought that was my point. Just that raw mince is not automatically awful!).

@Aurorie11

Saw someone eating raw bacon from a packet on a train not envy

Are you sure it wasn't prosciutto? That looks a lot like raw bacon but is thinner and more cured

@partyatthepalace

NO. Uncooked pork is pretty dangerous. Who is the fuckwit who told you this?

Have you never heard of prosciutto & antipasti meats which are eaten raw?!

Mett or Hackepeter is a popular dish in Germany made with raw pork, like steak tartare. Complete with raw egg mixed in. There a strict rules on how to prepare it.