Several methods of post-harvest control of Trichinella in meat exist, and almost all have certain drawbacks. The use of pulsed electric field (PEF) technology is increasingly being studied to ensure food safety. In this research, PEF was evaluated as a potential method for inactivating Trichinella spiralis (T. spiralis) larvae in muscle tissue samples obtained from naturally infected wild boars and pigs. The samples, weighing 0.4–0.7 g and measuring approximately 2 × 1 × 0.5 cm, were cut from ham muscles and had been carefully stripped of removable fat and connective tissue before undergoing PEF processing under varying parameters. For PEF-treated wild boar muscle samples, the application of 100 J/g at 8.5 kV/cm or 9.5 kV/cm and 10 kV/cm combined with 25 J/g or 50 J/g typically resulted in the presence of both non-motile, coiled T. spiralis muscle larvae (ML) accompanied by single motile parasites. In the range of electric field strengths of 7–10 kV/cm, the application of specific energy of 200 J/g resulted in the killing of all T. spiralis ML. The lethal effect of the energy of 100 J/g depended on the value of field strength; complete larval destruction was observed when an electric field intensity of 10 kV/cm was used. For pig muscle samples, administration of 100 J/g combined with 9.5 kV/cm resulted in the presence of only dead T. spiralis ML. The use of PEF parameters, which were lethal to T. spiralis, did not cause changes in the external and internal appearance of the meat, nor did it affect the meat color parameters (L∗, a∗, b∗) measured by the instrumental method (P>0.05).