i had a conversation with a chef today who has previously kept saddlebacks and berkshires. he has suggested that the livers had spots on them so werent acceptable for his restaurant.
i presume he was meaning liver fluke? or maybe something else?
i know he is changing fields for the next batch of pigs. but apart from changing to drier ground, are the flukes not on the land anyway? as opposed to being spread by unwormed pigs?
any advice on this?
does worming prevent it? if so is dectomax etc effective, and how often should you worm to prevent damage to the liver occuring. obviously as this guy is a chef, quality of the meat is paramount.
i did try to research this on-line but some sites said fluke only occurs in ruminants and others said pigs can get it.
thanks