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Trichinella is primarily associated with pork, as this parasite is most commonly transmitted through the consumption of undercooked or raw pork products that contain encysted larvae. Trichinella spiralis is the species responsible for trichinosis, a foodborne illness that occurs when humans ingest these larvae.

Historically, pork has been the primary vehicle for Trichinella infection, especially in cases where pigs are fed raw or undercooked meats containing the cysts. The parasite can undergo development in the intestines of the host after consumption, leading to a variety of symptoms related to the infection.

While Trichinella can also infect other types of meat, such as wild game, the association with pork remains the most prominent due to the prevalence of trichinosis outbreaks linked to this type of meat, making it essential for food safety practices to ensure pork is cooked to appropriate temperatures to kill any potential larvae.