Raw pork is a delicacy in parts of Italy and Germany, and while not widely accepted in many parts of the world, it's becoming a favorite with some of Canada's chefs. "If you like tartare, unless you’re [put off by the fact] that it’s pork, it’s impossible not to like it," said Montreal chef Phillip Viens. He and other raw pork fans stress the need to obtain the meat from a trusted and reliable source to avoid contamination.

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