chocoholic wrote: Most lard is rendered before it gets to you, so strictly speaking you probably aren't eating it "raw". Even if you are genuinely eating raw pig fat I would argue that it is simply a matter of time before you are ill (if you haven't been so already and mistakenly attributed it to something else).
You probably wouldn't drive around without a seatbelt on or have unprotected sex with strangers, and much less brag about it. What is so different here? You do not understand the potential risks or the potential dangers. Trichinosis may be relatively rare, and much the same could probably be said about Taenia Solium and Hepatitis E, however Salmonella certainly isn't. Really it is just a game of Russian Roulette. You may be "winning" now but you cannot forever, and ultimately what is the point? The potential benefits are negligible and there is a very real risk of food poisoning.
This lard is not rendered , it still has tissues attached and blood on it. I ask that they freeze it for 14 days before they give it to me and only thaw small batches for eating. I render some of it , but mostly I just eat it raw. The benefits are the enzymes are intact particularly lipase. Also I can carry it around in a bag, with rendered lard I would have to have a container as it is basically grease. I also eat spoonfuls of the rendered lard to stave off sugar cravings. Only leaf lard however because backfat has a nasty porky flavor. I also eat beef fat raw (not suet which is waxy, just beef fat) as well as raw beef. Sometimes I freeze it for 14 days for safety, other times I just eat it out of the package. I would reccomend that other people make sure to freeze for 14 days before eating anything raw just to be sure. I am sure chocoholic will have a study proving that this is still unsafe however.