From trotters to head cheese, pigs are so hot these days that, as Mike Sula pointed out at today’s panel on snout to tail cooking, You Ate the Whole Thing, you can’t throw a rock in a new Chicago restaurant without hitting a plate of artisanal charcuterie. So I was pleasantly surprised that this morning discussion turned out not to be some gluttonous bacon-crazed celebration of carnivorosity. (Not that there’s anything wrong with that. I’m still trying to score a ticket to Bacon Fest.)