Schweinemet (raw ground pork you spread on rolls) is relatively common in Germany. Kind of gross looking but I think it is quite unlikely to cause problems if you eat it quickly.

That sounds like a risk I am not willing to take

In Japan, I've also had like medium pork katsu. So pork katsu not fully cooked. I'm sure there are higher quality porks different places. Def not something I will try in US.

I think trichinosis (sp?) is rare these days, but dunno about all the other wriggly stuff

Sous vide is always an option

I've heard that as well. It's hard to figure out how many of the dissenting opinions are based on fact, and how many are outdated.

I can only speak about Germany, but Germany is one of the largest pork producers and consumers.

There is at least one mayor scandal every year about malpractice, lack of hygiene and/or abuse of workers at industrial animal farms and slaughterhouses. The number of government inspectors only is enough to allow for inspections about once every 20 years or so per business. Also in many cases inspections are done by the local veterinarians, who also have the farmers/slaughter houses as customers and have a clear conflict of interest.

Nope.

Mett? Hackepeter?

Nope.

Crazy Germans.