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.