My feral chickens taste way better than commercial poultry on a diet that includes maggoty roadkill. The wild or heritage woods raised pork I have eaten has all been better than commercial cardboard, I mean pork. Of course, we always fed old boars to the dogs and ate sows or young pigs. Sometimes we cut one and turned him back loose. If you could bay one of those the next year it was some dang fine eating.
It may come as news to some, but actually cooking your meat can kill pathogens in it. So you can actually take wild pork, or milk that has been harvested by illegal immigrants that dropped the inflations in manure and didn't spot a mastitic cow in the string, and you can cook that and make it safe for human consumption.
As a pest control professional, I can tell you that there is no such thing as a vermin free container. It is still probably a good idea to cook pork from a grocery store. They really ought to consider purposefully infecting commercial hogs with trichinosis. Charlie Darwin needs a lot of help these days from the looks of things. I understand why the commercial hog industry is trying to promote the idea that their product is trichinosis free. Cooking their inferior product to trichinosis safe temperatures renders a near flavorless substance to a tough and flavorless substance.
