Sky Full of Bacon


Welcome, pighead-seekers and horseshoe-avoiders! UPDATE: Ruhlman rules!

UPDATE 5: Some more thanks for the linkage to Chicago Examiner, who writes a whole piece about the underlying use-the-whole-pig issues which is well worth reading.

UPDATE 4: Well, I’m busy filming more pig action for the next video, so all I can do here is continue to thank folks for more nice words and links.  Today’s are a site called SlimPickinsPork, and this very kind comment at Chow.com from Chicago’s own Nicholas Day:

America, 2008: A land where people are filming, editing, and posting a professional-quality internet film about buying and cooking a pig’s head. A 19-minute film about buying and cooking a pig’s head. From the splendidly named Chicago food site Sky Full of Bacon, the video follows a pig’s head from the Oak Park farmers’ market to the farm-to-table restaurant Mado where it’s made into testa (recipe included). Highly recommended, but if you want to get straight to the headcheese, skip to the eight-minute mark.

UPDATE 3: The great Michael Ruhlman kindly linked to the headcheese video here.

Whether you got here from Menu Pages thanks to the Special Guest Headcheese Taster, or the Springfield Journal-Register thanks to my aversion to horseshoes, welcome. UPDATE: Thanks for links also to Mike Sula and Vital Info, and check it out at the Local Beet too. UPDATE 2: Thanks to Chuck at Chicagoist and Andrew at Gaper’s Block, and hey, this is kind of funny.

Check out the latest podcast directly below, or click here to read the original Springfield post.

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One Response to “Welcome, pighead-seekers and horseshoe-avoiders! UPDATE: Ruhlman rules!”

  1. Molly Says:

    Just happened upon the video via Chow.com and I loved it. A short story for those foodies that will understand…

    My dad grew up on a farm and I can remember as a young child going to the fridge one morning to get the milk for breakfast and not finding that famous cardboard container. Perplexed I asked my grandma where it was and she pointed to a yellow pitcher. I can remember pouring the milk on my cereal suspiciously, going to grab a spoon and then coming back only to find a yellow film on the top of my Frosted Flakes. I tried eating it but my two-percent milk palette wasn’t accustomed to this unpasteurised goodness and I pushed it away. I can remember how upset my grandma was at me as she poured off the milk and left me with soggy Frosted Flakes.

    Now living in suburbia and working in the city, I miss her country cooking, particularly the fresh ham she made. I have grown to realise that good food truly binds us all together and creates wonderful memories. It’s nice to see people caring about where their food comes from, getting down to the rustic basics of cooking and dropping the pretension that sometimes surrounds our great eateries.