Curing and especially smoking is fairly hostile to tapeworms but not guaranteed to eliminate them. Roundworms like trichinella you get through cysts in the meat

Curing and especially smoking is fairly hostile to tapeworms but not guaranteed to eliminate them. Roundworms like trichinella you get through cysts in the meat, which I don't think are reliably destroyed by any normal charcuterie process. The main way of avoiding it is simply skilled and honorable handling of the product at all stages. The US and europe eliminated trichinella by setting farm hygiene requirements, and frankly by killing a lot of contaminated hogs, by throwing out a lot of meat that shows signs of infection. It's one of the reasons charcuterie is so expensive. Even at a high level of technical skill it's not an extremely reliable process, and a lot of product has to be discarded for various reasons. All of that loss needs to be covered by the final price of the good stuff.