Wild Goose Prosciutto

Did anyone else try the wild goose prosciutto recipe in the Nov - Dec 2023 issue of OOD?
I did and it's pretty good but I also tried the same preparation with a pair of nice fat wood duck breasts which ultimately I like much better.
I know salt essentially kills everything but the meat isn't cooked. Is there risk of any parasites or other nasties? Certainly wouldn't try this preparation with bear. Although, typical prosciutto is made with pork which is also prone to Trichinella parasites. Thoughts?

As you probably know, pork cures for over a year.
I was surprised that the Goose recipe only called for two week cure.
That was my only concern?

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Originally Posted by RHYBAK

As you probably know, pork cures for over a year.
I was surprised that the Goose recipe only called for two week cure.
That was my only concern?

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No need for concern. Ham leg 15lbs plus, a goose breast 1/2lb hence the less time needed for goose.

Trich in pork is a thing of the past. At least in North America. You can now cook your pork to medium rare if you like

Quote:

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Originally Posted by FishHog

Trich in pork is a thing of the past. At least in North America. You can now cook your pork to medium rare if you like

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In commercially raised pork.