I have some pork shoulder in the freezer to kill trichinella. I now realize that I don't have the amount of fat that I need for my recipe.
I want to add some back fat to the salami and wondered if I have to process the back fat in the same way as the red meat to get rid of trichinella.
I would have thought not as i don't think that fat is its natural habitat but I can't find anything conclusive on the net.