ORIGINAL: TimberCreek
Thanks for all the info but you're still scareing the crap out of me![:@]Is there any way to tell by looking if the animal is infected? Looking at the inerds etc.
Timber, when you roast it at 400* or 450*the larvae is destroyed completely,
but when you are gutting, skinning and butchering and get a knife cut, the larvae
can enter thru your wound. Like I mentioned, I have never contacted Trachina
in 40yrs of butchering hundreds of pigs. I quess I was lucky!