Welcome to the Kitchen

This is my vore blog. Mostly cooking, some oral and cock vore. 18+ Only, MINORS DNI. Fantasy only. NSFW. Ask if you want something taken down, submissions open.

[guysiiiilike]

[coopers-kitchen]

Part of the reason I'm so successful is I know how to adapt to a variety of prey.

Some guys only enjoy longpig if they've had a proper hunt. Some guys only like willing pigs. Sometimes they only cook alive, or only butcher. Sometimes they'll see the perfect live roaster, but turn down the chance to get them because they don't have the time to do anything but butcher them.

Me? I just like meat.

I came across this hitchhiker on my way to a weekend barbeque at my friend's place down in Florida. Now, usually I'd cook a pig this sweet alive, but with fifteen hungry cannibals, I didn't want to flaunt such tender pork if I wasn't going to cook him up then and there - and my bud's son has been dreaming of being the centrepiece of a birthday BBQ for years, so I wasn't about to make him share the spotlight.

Luckily, my friend has the facilities he needs to slaughter a pig at his house. I offered this pig a drink, and he was out cold in fifteen minutes.

He woke up in the slaughterhouse, just in time to string him up by his ankles. It must have been confusing. I might have felt bad, if I hadn't slaughtered hundreds of longpigs already. Still, knowing it'd be quick wasn't much of a consolation, and neither was knowing I'm the best in the business. Besides, when you have a body like that, you probably shouldn't wear clothes that show it off if you don't want a cannibal's attention.

I got a lot of good meat out of this pig. steaks, chops, ribs, sausages, pulled pork, chilli, tubesteak, oysters. I saved a few pounds for stuffing, and by the time the big day rolled around when it was time to cook the birthday boy, we had plenty of meat to keep us going - after all, it takes a long time to spitroast a 300 pound longpig, and our appetites were sky high before he even got over the fire - and he tasted so good everyone wished they could have put him on the spit.

After the weekend I was driving back home and wouldn't you know it - this pig has a twin brother on Meat-up! A hundred pounds or so lighter, but as soon as I told him how tasty his brother had been, he was happy to volunteer his meat for a live cooking. After all, it's not every day you can almost cook a pig twice - once he's fatted up, I'm going to invite everyone to my place for round two. I'll even stuff him with some of the ground pork I saved for a future pig!

[luarvallard]

[coopers-kitchen]

Construction is a hard job. Rewarding, for sure, but hard.

I always want the very best from my staff whenever I open or invest in a new business, which means finding the best benefits while keeping costs down.

Well, I've found a way to kill two pigs with one stone - hire a longpig who'll work for food and the chance to be roasted up by the best in the business.

Baby Back here is formerly property of the Golden Spings Ranch down in Texas, which has specialized in longpig since long before it was legalized. He was raised for his meat, with the hopes that one day he'd be selected to cook for a real gourmet chef. Sure, once he reached 18 he was given the choice to walk away, but the Golden Springs Ranch has a 95% rate of pigs electing to get eaten - one of the best in the business of longpig farming.

Ever since he got the coveted S grade for his pork he's known he'll sell for a high price - and with me opening my latest restaurant in Dallas, I knew I wanted to reward my staff with the level of food I'll be serving. Even brought the Foreman with me to the Ranch to pick the pig.

Baby Back's role on the site is simple: he'll eat, take care of some of the simple jobs, advertise the business to any hungry guys trying to snap him up, and offer stress relief to the staff. Of course, his "uniform" is just underwear and a jacket, so he can show off his meat all the time - and just a glance at that prime pork is enough to get the guys working harder.

As soon as construction is finished, I'll be cooking a private dinner for the construction crew, investors, and a few restaurant critics. I'll be cutting off Baby Back's arms and legs for use as appetizers and side dishes, stuffing him with a bbq pulled longpork stuffing, and covering him in a maple BBQ glaze before I impale him on the spit.

Baby Back is delighted with his upcoming fate - after all, you don't get more gourmet than me. Even though he's kept on a strict vegetarian diet - he's never even tasted meat - he knows his place on the food chain, and that a pig like him is going to be the best meal of a lot of these guys will ever eat.

Of course, that's the carrot - I need a stick, as well: all of my construction projects operate on a three strike policy for minor infractions, and one strike for big ones. Any guys that work on my construction projects do it knowing that if they don't do the job they're tasked with, then I'll recoup my investment - either by butchering them to save on catering costs, selling them for meat, or coming home with me. From this project alone I've made $50,000 from sales, saved $10,000 on feeding the crew, and got a Jamaican pig fattening up in a cage in the basement. He was one of the hungriest of them all, so I hope he'll appreciate the irony that his pork will make for some amazing stuffing.

[nebraskacattlecid2-deactivated2]

[coopers-kitchen]

Even in a world of gourmet dining, some longpigs are opting for something more traditional - and what's more traditional than a good old-fashioned hog farm?

Sunset Grove Farm in Texas is one of the best-regarded longpig farms in the country, known for the authentic experience and the high quality of the meat.

Upon intake, every longpig at the farm has their meat assessed by an expert to find the perfect treatment they need - whether that's getting cagefed or kept in the barns. All pigs are forbidden from speaking, and treated as livestock in the purest form.

Once a pig has reached his assigned goal weight, they're taken to the slaughterhouse where they'll be beheaded on-site, butchered, and have their meat packaged for sale to the finest butchers and restaurants.

Given its reputation, Sunset Grove gets only the highest-paying longpigs. For a mere $20k a month, a longpig can book the vacation of a lifetime - transforming them into the most gourmet ingredients possible. They get more applications than they know what to do with, which means they get to pick only the sexiest, tastiest applicants, hire the sexiest staff, and offer the best benefits. Dental, healthcare, a gym membership, great pay, one free dinner at a participating restaurant a month, plenty of pigs to fuck, and scholarship programs.

Of course, for a lot of people, the scholarship doesn't enter the equation. Farming might not be as flashy as working in a restaurant or at a resort, but that doesn't mean it's not important. In fact, this butcher studied agriculture and came top of the class, which made him the perfect candidate for a role at Sunset Grove. Later today, he'll take one of the longpigs to the slaughterhouse where they'll be beheaded, bled out, skinned, and butchered.

It's a big day for hom. After all, Sunset Grove has a reputation to uphold - the best meat deserves the best staff, and thanks to a hidden clause in the contract some of the pigs who've "elected" for the factory farm experience are staff that failed their performance review - including the pig he's about to slaughter today.

For his sake? I hope he does well. For mine? Well, I'd be lying if I said I wasn't rooting for him to fail a little bit.

[gaysiancubb]

Tumblr, y'all are my favorite so have a video today

Should I also post this on x or bluesky? 🫣

Need to grow more 🐷

[coopers-kitchen]

Just because we live in a world with sites like Meat Up doesn't mean the traditional social media sites don't have their place when it comes to hunting. In fact, they can be great when it comes to finding longpigs that might otherwise slip under the radar.

After all, some guys aren't getting fat hoping for a dinner invitation - sometimes, at least from their perspective, it's all about aesthetics. They like having big bellies, thick thighs, and seeing the numbers on the scales climb higher and higher.

Take this juicy slab of meat. He's been showing off his meat on all the wrong places, and he's made it clear that he doesn't want to be eaten. Seems to think that's enough to stop a chef.

Well, sometimes it would be, but the issue is that when you look this tasty and you're showing off everywhere? A lot of people aren't going to care. He has a whole fan page on some of the more meat-specific social media sites, filled with hungry cannibals discussing recipes, hunting techniques, the works.

Really, I did him a favour when I got my buds in tech to track his location. Sure, he might not have seen it that way when he came to in a feeding cage, but let's face it - this pig was on borrowed time. All it takes is someone to get lucky - it's better if that someone is the best in tbe business, and not some butcher looking for a big paycheck, or an amateur who thinks cooking a guy is as simple as getting the heat right, or someone who thinks cooking alive is too complicated.

No, meat like this deserves to be celebrated. That means a chef that knows how to work with the best ingredients, and who appreciates the spectacle of a live roast.

Now, usually a pig like this would be a top contender for housepig status after some training, but as soon as I posted the photos and videos of him in the feeding cage, getting fattened like livestock, I had dozens of guys interested. One guy even offered me $100k to slaughter and deliver him. Another guy offered his son, which got my interest - but it was starting to get in the way of my normal efforts, so I thought it was best to deal with the situation fast. One month fattening, $20k a plate - although of course I made space for the guy who offered me his son. It's not every day you get $160k and a new longpig out of a meal.

He definitely put up a struggle when it was time to cook, but there's only so much you can do when you've spent most of the last month in a cage and you've spent three days on a liquid diet. Once he was cleaned and shaved, I stuffed this delicious meatboy with a longpork, wild rice, and fruit stuffing, then made him down a bottle of bourbon - $1k a bottle, so I guess he should thank me for that, too. After that it was just a case of covering him with a bourbon brown sugar glaze, trussing him up like a turkey, and forcing a juicy red apple in his mouth, and it was time to roast.

A meal like this deserves patience, but the whisky seemed to help with the pain. He definitely stopped struggling faster than a lot of unwilling pigs, and by the second baste he was barely trying to escape. By the time the guests started to arrive, I'd almost believe he wanted it.

As soon as everyone got their first taste, they all agreed the right person won this pig - not only did I pick the perfect recipe, but a lesser chef would hve struggled to do justice to this hunk of pork. My new aquisition was over the moon knowing how talented I am, and promised to taste even better - I'm not sure that's possible, but I hope that Porky here found some sense of peace knowing that if he was going to get eaten, at least he'd be turned into a real gourmet meal.

I just wish I'd charged more money - that belly alone was worth $20k a plate on its own.

[eater-ez]

today’s my birthday, and I’m treating myself by wearing a shirt that’s in danger of bursting a button at any moment

[coopers-kitchen]

I have a simple philosophy: you need to recognize your place on the food chain.

As a longpig chef, my place is right at the top. Any guy I get my hands on? Well, they're naturally a rung lower. I'm not going to let them go, so the best they can do is relax and accept their fate, whether that's being cooked alive, slaughtered, ground up for pig feed, or sold to someone else with plans for their meat.

The thing is, it doesn't matter how you get your hands on a pig, which is why I have my housepigs set up some fake accounts on dating profiles. They all know my taste in men - or, more accurately, my taste in food.

Sausage brought this fatty to my attention and invited him to a wonderful birthday meal. Of course, what he failed to mention was that he'd be the key ingredient.

Of course, he didn't appreciate the surprise. Some pigs are just impossible to please. You'd think getting roasted up by a real gourmet would make you feel honoured.

Well, luckily for me, I've never let a pig's delusions of grandeur get in the way of a meal. I knocked him out, stripped him naked, strapped him down. He was nice and peaceful right up until I started to stuff him.

He begged, and screamed, and squealed. He told me he'd give me anything I wanted, but let's face it, the only thing I wanted was his meat.

I stuffed this pig with longpork, chopped apples, and mixed berries, and funneled a bottle of apple whiskey down his throat - after all, a good birthday usually involves a lot of booze. After that it was just a case of covering him in an apple and bourbon glaze, gagging him with a juicy red apple, and sliding him into the oven.

You'd think at some point he'd realize fighting was futile but he was squirming and struggling for hours. In fact, there was still a little fight in him when it was time for the second basting. By the third, though, I think he got it: he was nothing but meat. If only he reaalized that he was getting the perfect celebration.

By the time he was ready to serve the whole house was filled with the scent of roast pork, and I had a nice birthday feast of tender, delicious Grade A pork. In fact, it was probably the sort of meal he hoped he'd get served. Too bad he didn't see getting served up as a good way to spend his birthday, but luckily enough I know exactly what a pig needs: to meet a man who's willing to put him in his place.

[shroomydoo303]

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[coopers-kitchen]

(From @shroomydoo303. Say hi, if you're hungry.)

There's a heirarchy these days. Alpha predators, like me, are at the top. Unwilling longpigs are a rung lower, and willing longpigs? Basically the equivalent of pets or livestock.

This pig is firmly in the latter category. He's proud of the fact that he hasn't cum since he turned eighteen - even wears the cock cage 24/7 - and he's on a strict diet to maximize flavour and fat content - after all, he always puts his partners pleasure before his own, and in his eyes making sure the guy who eats him has the perfect meal is just an extension of that.

Still, he understood the heirarchy. When he offered me his meat, he told me to put it to whatever use I decided was best - whether that was a live roast, a slaughter, or even being used for pigfeed. Well, as soon as we met up for a meat assessment and his balls were already bigger than most pigs after a week of saline injections, I knew I had something special. I filled them with a mango and jabanero infusion, sliced them off, and had a nice kebab as I got the sort of blowjob only a true submissive can give. Even thanked me afterwards.

Bacon here became my latest housepig, albiet he had a nice cozy cage to sleep in, or for those 24 hour forcefeeding sessions he loved so much. Great head, great ass, and great meat.

I like to take my pigs piece by piece from time to time, and that's what I did here. Calves first, then thighs, then arms. I got plenty of chops, steaks, bacon, sausages, and ground pork from all that meat, and this eager porkboy was only too happy to present himself when I told him to - or join me for dinner if I let him. After all, there's nothing quite like watching a pig dig into a big plate of burgers made from his own pork.

Well, good things can't last forever. After three days on a diet of water, beer, and cum, I brought Bacon out for the spitroast he deserved. I stuffed him with a donut, longpork, pineapple, and cherry stuffing, slathered him in a bourbon BBQ glaze, then started to impale him. For a pig like this, a chef like me can use a nice sharp spit and still let the meat experience getting cooked for a nice long while. Bacon moaned in pleasure, squealed in pain, and even helped me direct the spit - after all, the path that hurts the least is the right one. When it emerged from his mouth, he had the most delicious look of awe on his face, and he was wiggling in excitement as he was bound and brought over to the BBQ pit.

He was squirming for hours as he cooked, and I swear I even heard his stomach rumbling as the smell of his own roasting meat filled the yard - although the rumble in mine almost drowned it out. Maybe he enjoyed it, but let's be real - a pig like this doesn't care about their own experience. Still, there was a blissful smile on his face as I served him, golden brown, with a juicy red apple in his mouth - and I'm sure he'd be happy to know that his commitment to his flavour led to the sort of meal most guys can only dream of.

[coopers-kitchen]

(Submitted by @roastpigboy. Check out more of his meat on his profile.)

A lot of people ask me what the best part of being me is. I always tell them the same thing: a chef of my calibre attracts the best meat.

Take this eager pig. You're looking at over 500 pounds of S-grade porkboy. Most pigs who get to this weight are only useful for slaughter, or even pigfeed, so that alone makes this pork desirable. At a restaurant, a pig like this can easily sell for more than most people make in a year, and as for hunting or Meat-up? You're hoping nobody else gets there first.

Most guys never get to taste pork like this, let alone cook it themselves. Me? I get top quality pigboys all the time, although rarely this big. Turns out he's barely leaves his apartment, works from home, spends all his money on fatty foods just so he was prepared when the right chef comes along.

I was in the area for work and as soon as my name popped up on his Meat-up feed he sent these photos over, and I didn't even need to think before I told him to set his status to On The Menu. I drove to his apartment to pick him up and believe me, he looked even better in person. It's a good thing he knew his worth and was smart enough to stay inside when he could, because a lesser chef getting a pig like this is like hiring an architect because they're good at Lego. Longpork like this deserves a chef worthy of it.

I cagefed this pig prepped his balls with saline injections and a pineapple scotch bonnett mix before I cut them off, covered them in ground longpork sausage, and wrapped them in boybacon, and from that first bite I knew he'd never make it to housepig status - I needed to eat him ASAP. Luckily, Pork Chop here was only too happy to get back in the cage when I told him he'd be getting what he deserved in a week.

I started organizing a dinner party. 500 pounds of meat is a lot, even with my appetite, and there's no way I'm wasting even a mouthful of pork like this - and plenty of cannibals will happily fly from out of country for some real blue ribbon meat.

When it was time, I stuffed this hog with a solid ten pounds of gingerbread, longpork, and cherry stuffing, then covered him in a maple bourbon glaze. He'd perfected the optimum roasting position for a hog this size,but I still had to truss him up - even the most obedient pig might squirm as they cook, and there's no way I'm going to risk burning meat this sweet - and believe me, I've rarely seen a pig so eager for an apple in the mouth.

I cooked this hog low and slow, and I had to start cooking the night before just to make sure he was roasted to perfection. All that fat kept him nice and tender, and he was still alive when it was time to start carving. He couldn't feel us cutting into him, but I'm sure he was satisfied that he'd finally become what he was always meant to be - a delicious meal.

Between me and my friends, we made a decent dent in this delicious roast longpig. One of those calves alone would be a full meal to a lot of cannibals, but to me? It was just an appetizer. Still, I was eating leftovers for a week - and believe me, when a chef of my calibre riasts up some premium longpork like this? The leftovers are more delicious than any freshly roasted longpig most guys wil ever taste.

[bigtoad447]

Assessing the damage

That's some serious jiggle

[coopers-kitchen]

A lot of guys wonder what pigs get out of the chef-longpig dynamic.

After all, what the chef gets out of it is easy. Power, sex, a delicious meal, the thrill of the hunt (if they're hunters). What the pig gets out of it is far more complicated.

On the surface, the pig gets a painful, brutal, or even humiliating death, possibly following a period of ownership where they're essentially treated, at best, as servants, sex slaves, or pets.

However, the actual answer is far more complicated.

First, there's freedom. It may sound counterintuitive, but modern life is complicated. You have to worry about work, taxes, relationships, education, diets. There's a sense of freedom in giving all that up for the simple comforts of a stress-free life as an entree-to-be. You don't need to worry about a job when the man you live with is going to cook you, which also means you don't need a fancy degree. You'll never need to worry about taxes when you'll probably be nothing but leftovers by the time tax season comes around, and as for relationships... well, you'll have plenty of sex with someone who appreciates your true value, and you'll be with them for the rest of your life.

Next, it's the opportunities. Admittedly, that's dependant on owner, but I'm a strong believer that happy pigs make the best meat for the most part, so I'll usually make sure my pigs get the sort of life they want. Sure, maybe there's occasionally going to be a pig who wants to be a housepig but needs to be cagefed until they hit finishing weight, but most of the time I'll go out of my way to make my pigs happy and comfortable. If that means vacations and shopping sprees, it's all worth it to give me the sweetest meat.

Thirdly, it's flattery. Every guy out there knows they might get eaten, and plenty of them have learned to take dinner invites as a compliment. Having a chef of a high calibre is just about the biggest compliment a pig can get - it means that they're worth more than getting slaughtered in a butcher's shop or ground up for porkburgers. I make no secret that what I offer is far more painful than they'd get if they took the easy way out, but it's for a good purpose: because I know that deep down they want to be delicious. Decadent. Sure, some of them get off on the idea of getting butchered, but for most pigs they see themselves turning on a spit or roasted like a turkey in the oven, and the prospect of getting to have their meat celebrated is usually enough to get even the most reluctant longpigs interested.

Finally, there's the chance to let go. A lot of guys love the ideas of gaining, but they know it'll make them look tastier to a lot of cannibals - and make it harder for them to run if someone put them in their crosshairs. Accepting your fate means you can let go. Skip the gym and the diet options, get that second helping, eat an entire box of donuts in one sitting. They can get the body they've dreamt of, because when you know you're going to be eaten why bother obsessing over your figure?

Now, I'm all about persuasion, which is why I get the best pigs, like Bacon here. When I met him he was 50 pounds lighter, but one conversation was all it took to get convince him that coming with me was for the best, and he'd never be more content than he would be with me. After all, I'm the best chef in the business, and I could turn him into a way better meal than some amateur who bought his chops at the butchers. I could give him vacations, games, weed, food, booze, sex, whatever he wanted, and all I want is his meat. Seems like a fair trade to me. Pretty soon, pleasing me was his first thought, and he was excited for the day he could finally pay me back for my kindness.

These were taken on our way to the beach in Mexico where I took him and some other pigs for a week, and he was excited to finally get spitroasted. He may not have considered "optimal way to be cooked alive" before we met, but once he was Baby Back get that exact treatment he almost begged me to do it for him. In his eyes, it was the best way for a pig like him to get cooked, and I have to agree! He might have been a good chef, if he wasn't meant to be in the oven.

I stuffed Bacon with a churro and longpork stuffing - all the meat sourced from a favorite butcher of mine in Cancun - and covered him in a tequila lime glaze. He squealed as he was impaled, and even louder as he cooked, but I'm sure he'd be happy to know he was even more delicious than Baby Back was. In fact, he was so delicious I drew a nice juicy hiker from Austria to the campfire. He wasn't anywhere near as easy to convince, but I'm sure after a few weeks in a feeding cage and getting denutted he'll realize it's for the best.

[fillin-chubby]

Piggy loves his doughnuts ❤️🍩

[coopers-kitchen]

I bumped into this pig on his way to a job interview and I immedially knew what he really needed. Call it a sixth sense. A pig sense, even. It isn't just knowing which guys are gonna taste best, it's knowing which pigs crave what I'm gonna do to them, even if they don't know it themselves.

So it's just a case of taking the choice out of the equation. A quick injection long enough to bundle them into the back of my truck and I took him back to the hotel I was staying in. I ordered some donuts and explained to him who I was and what I was going to do: fatten him up, cook him alive, and enjoy every last bite.

First, though, I needed him fatter, and why not get a head start before I took him home?

By the end of the first box, he was starting to enjoy it. By the end of the second, he was starting to love it. By the end of the third, he was actively teasing me. By the time he finished the fourth, he was asking where the fifth was. By the time I brought the fifth back, I didn't even need to tie him up anymore: he was putty in hy hands.

I got him back to my place, gave him a few weeks of cage time, and he learned to love his life as a house pig - and look forward to what I'd do to him when he hit finishing weight.

Well, he just found out this morning, after 3 days back in the cage for fasting. I used doughnuts from his favorite store as the main ingredient in the stuffing, alongside some exceptionally sweet longpork from a specialty butcher, some cinammon and sweet spices, apple, butter, and bourbon. After that it was just a case of covering him in a maple-bourbon glaze and he was ready to spit for a big barbeque. Me and my buds ate until our stomachs were groaning, and I'm sure Pork Chop here would have been elated to know that everyone loved his meat. After all, an ambitious pig like this always wants to be great at what they do, even if that's just making a great meal.

[onlygrowingfatter]

I wonder what grade meat my belly would be classified as

[coopers-kitchen]

Meat grading is something a lot of beginner chefs and butchers struggle with, especially since weight is just one factor that goes into making a longpig delicious.

A lot of longpigs dream of achieving the highest meat grade possible. The lucky ones with supportive families even get regular meetings with nutritionists and dieticians that focus on maximizing their chances of attracting a real gourmand.

I personally prescribe to adding an S grade to the traditional F (Filler) to A (Restaurant quality) scale. It's a controversial opinion, but one that's starting to get more and more adherents - mostly in exclusive restaurants that want to offer something truly special - at a huge markup, naturally.

Maybe I'm biased because I've never been into flabby longpigs, although I've definitely gotten some great meat out of them, but this pig is definitely S grade.

It isn't just the meat - although any chef worth his salt can see that there's some amazing pork here - it's the eagerness. It's the fact that you can tell he shaves religiously, just so any cannibal looking for an easy meal can just grab him.

Most importantly, he's inspiring. Just looking at an S-grade pig your mind fills with different recipes.

Butchering is definitely an option. Look at the fat folds seperating each individual cut. Chops, ribs, juicy belly pork - a decent chef (and I'm an excellent one) can get a lot of good food out of this longpig, and I'll admit the anonymity can be hot. I love the idea of taking a delicious pig and reducing him to nothing but a slab of meat you could see at an upscale butcher or in the supermarket.

An oven roast is, of course, always a popular choice. As tight as that belly is now, it's nothing compared to what it'll be like after I've shoved pound after pound of stuffing up his asshole. A juicy red apple in the mouth, a nice glaze, and a nice long time on a nice low heat will really make this pork sing.

Stlii, I think this delicious porkboy is destined for the spit. A live spitroast - especially one where the pig is alive for a good long while - is the ultimate test of a chef's skills, which is why it's a mandatory part of the Isla Cerdos Culinary Program. I can picture him now, spinning over the coals, feeling himself slowly cooking. I can't wait until I have him there, stuffed, glazed, and squealing as I slowly work the spit up his ass, knowing it's only a matter of time until that S grade S body becomes S grade pork - and as good as he looks, it'll be nothing compared to how good he'll taste.

[dafatmemelord-deactivated201702]

because come on what else ya gonna do when you got the house for a few days :P

[coopers-kitchen]

People always compliment me on my cooking skills and ask my secret, and I tell them the same thing: it isn't just skill, it's ingredients.

It isn't just about finding the best pigs - it's about understanding how each pig needs to be treated. They may essentially be food, but each longpig has his own unique quirks and personality, and they need different treatment to produce the best meat.

Take Porker here. Just looking at him you can see some exceptional meat. Most cannibals would love to get their hand on such a fine entree, but a lot of them would treat him the same as the rest of their stock.

Not me. I know when a pig deserves vacations or to be caged. Porker here has always been introverted, and I know that he needs plenty of alone time to get the best flavour. Me and the rest of my house pigs are headed to the beach this weekend - where one of them will get spitroast, but don't tell them - while Porker is taking some much-needed me time with his good friends video games, Netflix and junk food.

So what's with the treatment? I'm a big believer that happy housepigs make the tastiest longpork, so once they're settled in I'm not averse to letting them have some me time. After all, he knows nobody's going to make him as tasty as I am, so why would he run? The best he can hope for is getting snatched up by Hanselco - a pig like this doesn't need clothes, and a fat guy in nothing but a jockstrap is going to end up in someone's gut if they're seen in public. He knows he deserves me, just like I deserve his meat.

It'll all be worth it at the end of the month. I'm going to roast Porker here alive in the oven as soon as he's finished the last season of Squid Game with a popcorn stuffing I've been toying with, covered in a maple bourbon glaze. He's going to be squealing alive for hours, and I honestly don't know if he's more excited to see his favorite show's big finale or to finally achieve his lifelong dream of getting eaten by a hungry cannibal.

[archer-vale]

"What should I do?" 😇 That's one of the best questions you can ever ask a man. What a good boy.

[coopers-kitchen]

I like to keep a pup around the house from time to time, but obviously there's a big difference between a pup and my usual stock.

A lot of pups don't care about being eaten, if not actively don't want it. They're into being owned and treated like a pet.

Lucky here has always dreamed of that pup life, and he couldn't believe his luck when his best friend mentioned his Dad's friend was looking for a new pet. Sure, it would mean getting flown in a pet carrier to LA, but it was a chance to live his dream, so he eagerly agreed when they suggested an audition video.

Of course, when I saw this cutie I knew I had to have him, and the next day I introduced him to his new home.

We started on training and conditioning, and he was nice and obedient - plus he really knew how to take care of my needs. He didn't even seem worried about my diet - after all, everyone easts longpig - his best bud was even applying for some fancy culinary school to learn how to cook it.

Too bad he never thought to question what happened to my last pup. In fact, up until I told him I was a responsible pet owner and denutted him, he never considered what I meant when I said he'd found his forever home.

Still, he made the most of it. Walks, pets, fucks, dog toys, a basket, a fresh longpork diet, a nice bone to suck on and more to chew whenever I have a dinner. It's been six months now and it's fair to say he's learned to love his life. In fact, it's everything he's ever dreamed of, and if his meat is the cost then that's a cheap price to pay.

If he's a good pup, I'll keep him around until he's 25 before he's cooked. That's a good long life for a pup boy - or at least one of my pup boys - and I'm sure he'll do anything to make sure his beloved master gets the best meal possible.

As for his best bud? Well, he knows the way to a scholarship at his dream school is through a man's stomach. I pulled some strings and he's joining the Isla Cerdos Culinary Program this fall - but given how good looking he is himself, I'm almost hoping he flunks out. That pig would look amazing turning on the spit, and I'm sure Lucky here would love to have a taste of his meat.

[colossalchub-deactivated2024120]

come touch me, Video on my OF x

[coopers-kitchen]

Some pigs are all about the fame. Nothing excites them more than seeing their follower count go higher and higher, and all the perks that comes with it. Free food, sex, vacations, the works.

This delicious slab of pork got a lot of attention for more than his looks - we all knew it was only a matter of time before he realized he'd peaked - and when that happens, the only way to get to the top is with a one way trip to someone's gut.

We all knew he wasn't going to just accept where he was - a pig like this thrives on attention, and pigs like that are all too easy to convince. When all you care about is followers and viewers, getting a million guys watching your livestream - and even more buying the content afterwards - is a great incentive.

So I invited him to "collab" - one year as a housepig including vacations, video games, sex, and plenty of good food, and all I wanted in return was his meat. I let him stream everything, and what do you know? I was right - his follower count ballooned, both thanks to what he was already offering and what I brought to the table. A pigs eye view of Isla Cerdos, a look at the sort of treatment my pigs get. By the time it came to his cooking day, he'd achieved the body in this video - and he was closing in on 2 million viewers.

He even ran a contest on his page - the winner got to take his place as a housepig, the runner up got to be caged stock, and third place earned the right to be slaughtered for his last meal, side dishes and stuffing.

The lucky third placer was a gorgeous Filipino fatty, and we needed a lot of meat to stuff this pig. I went with a mixture of exotic fruits, longpork, and rice, then covered him in a coconut rum glaze before I impaled him on a spit. Seeing my expert skills in action went a long way to gaining him tonnes of new donations, and he tripled his record for views on a live stream before it even came time to serve.

I'm glad it was so easy to convince this pig that the best thing for his career was getting snuffed, because now I have a tonne of other content creators begging me to collab with them. Let's see if any of them can break his record.

[coopers-kitchen]

(Photos of @feedingfat)

There's a slight difference between being a gourmet and a gourmand.

A gourmet is someone who cares about ingredients and qualities. The pleasure of eating is in high quality ingredients and exotic recipes. A gourmand is all about quantity over quality.

Of course, it's possible to be both - like me - and fat longpigs give me the chance to indulge in both at once.

Most fat longpigs sit happily on the gourmand end of the scale. It's all about gaining weight through eating plenty, without much thought into what they're eating. Delicious, but sometimes you're craving something different. After all, there's a difference between regular beef and kobe.

This pig approached me because he knew I could give him the gourmet experience he was craving - and one I love to give.

I treated Iberico here like kobe beef. Minimal exercise, plenty of cage time, massages, and only the finest foods - as long as he cleared his plate and gained weight on schedule. The cost of keeping my housepigs tripled, both because the more expensive ingredients and the increased volume. We're talking truffles, oysters, lobster, caviar, kobe beef, Iberico pork, expensive booze, cheeses, and plenty of longpork. Even when I took his balls I fried them in truffle oil and served them with edible gold, caviar. Still, I can afford it, and seeing him stuff his face knowing that one meal cost more than a week of keeping a caged pig fed definitely got my stomach growling.

Well, you can tell from the stretchmarks that he was focused on weight gain, and he was more than happy when I told him it was time for me to get a return on my investment. I took over one of my restaurants for an exclusive, $20,000 a plate event where I gave this pig the experience he deserved.

For this pig I chose a peach, truffle, saffron rice, and longpork (all sourced from Grade A and above pigs) stuffing, forcefed him a bottle of cognac, then covered him in a peach, saffron, and cardamon glaze. He couldn't have been more eager to get trussed, gagged, and slid into the oven, content that his gourmet diet had led to a once-in-a-lifetime meal for so many diners.

I more than made up the cost of keeping this pig and walked away with a full belly and plenty of leftovers. Gourmet is fine, but that doesn't mean I don't enjoy some leftover pork sandwiches while binging Netflix or getting blown by my housepigs - and a sandwich from this pork was more delicious than some whole roasters I've enjoyed.

[feederwitch]

Well look at my new Hansel. Months of fattening inside the cage with little to no exercise clearly are showing off. 120Kg of juicy boy meat. Look at those perfectly fattened juicy plump breasts, it clearly doesn’t fit in my Hansel’s hand. And what about all that giggling bacon on that belly, you can clearly see him struggling to lift it up. Isn’t he mouthwatering? A prime piece of meat for a warlock like me. A good, juicy, tasty, obedient Hansel ;)

[coopers-kitchen]

Hansel isn't just a name anymore, it's a title - or, at the very least, a classification.

To a Hansel, the only thing better than being cooked alive and eaten is getting fattened up first. While a lot of them will get a head start on that, a lot of them will actually watch their weight, just so they can have the full experience of being owned and valued for nothing but their meat.

This pig hit me up on his eighteenth birthday and 160 pounds ago when he saw that I was looking for a pig to test out my new line of extra large feeding cages - enough room to sit up or lie down comfortably, it's perfect for any pig who wants to be caged but also wants to stuff his own face. Another 40 pounds and he'll be ready to roast, and until then he's perfectly happy stuffing his face with cakes and pastries in his cage.

This pig definitely has an oven roast coming his way. I don't doubt the fast will be killer, but after so long devoting himself to nothing but his flavour, I'm sure he'll understand how important it is to prioritize my enjoyment over his.

What does he get in return? The experience he's been dreaming of since he was just a piglet: a live roast from a real gourmet.

I'm going sweet with this pig - something I like to do whenever I'm really leaning into the Hansel fetish. It's simple, really - plenty of sweet ingredients go well with pork. I'm going to use a belgian waffle, maple, cinnamon, and mixed fruit and berry stuffing - alongside the obligatory longpork - and a golden syrup pecan glaze that'll really seal in the juices. I can almost see him with the apple in his mouth now, trussed up, wiggling in the oven knowing that he's finally getting his fairy tale ending - and that he's found a chef who can get the very best out of his pork.

[lukchubbyhog-deactivated2025101]

After a whole day this fat pig is all ready for a chef to pick up

[coopers-kitchen]

Some pigs you want to eat again and again.

You cannibals know what I'm talking about. You could eat a thousand longpigs, and some of them just stand out. Maybe it's just a subtle difference in flavour, a certain eagerness, looks, genetics, dick size, ball size, the point is that you could have two pigs that should taste the same, or feel the same, and they don't.

This is one of those pigs.

Let's start with the obvious: the meat. Even the most amateur chef can tell good meat from bad meat, but the discerning eye can tell from a glance which of two similarly-sized longpigs will taste best.

Look at the fat distribution here. It's not just the thick thighs, big belly, fat ass, or juicy breast - it's the definition. Every cut is distinct. If I was going to butcher this pig - not that I'd do that unless it was a case of "butcher him because I'm in a rush and a lesser chef is interested" - I wouldn't even need to draw on the lines to get the best cuts.

Now look at what's there - or, rather, what's not. There's no stretchmarks, no cellulite, just perfectly marbled pork. A few folds and rolls, but that's totally understandable - and I'd be lying if I said it didn't get my cock hard and my stomach rumbling.

The point of the lack of stretchmarks? Natural growth. A lot of pigs go on a crash diet to get their dream bodies, but a pig like this doesn't need it - you can tell he's always been fat, and gradual growth has helped him get the sort of perfectly marbled meat a lot of longpigs could only dream of.

Next, there's the jockstrap. Did you know appetite and sexual attraction are closely linked? It's why guys you want to fuck always taste best. If longpigs aren't naked, they're probably dressed as skimpily as possible - not just to show off their meat, but to get any cannibals nearby horny. This pig has chosen a sheer jockstrap that almost lets you see what he's packing, and leaves his juicy ass on display.

Finally, check out the way he's showing off his meat. Meat like this looks delicious with no effort, but check out how he lifts his belly, the sound of him slapping himself, how eagerly he shows off his ass. He knows he's ready to eat, and he wants it more than anything.

I snapped this pig up as soon as I saw him post on Meat-Up. I didn't even give him the option, he had his address public so I just drove over to his place after Cannicon South America. I would have snapped him up on the convention floor if I'd seen him, but there are thousands of attendees every year, and a lot of them want to meet me. I picked my demo pigs right from the audience for butchering, spitting, and oven roasting, and got a few phone numbers from boys eager to be my meal. Still, when I got to this pig's house, I barely had time to introduce myself before he was climbing into the cage I'd brought with me.

I kept him around for a few months as a house pig, but Porco here was never going to last long - especially with his love of jockstraps and teasing.

I stuffed this pig with papaya, mango, coconut, rice, and some longpork from a specialist butcher in Sao Paulo, slathered him in a pashionfruit and orange glaze, then impaled him on a spit. I didn't even need to strap him down - he was so eager to get cooked he barely squirmed as I slid it into his ass, and he looked so fucking happy when he opened wide and saw the spit slide out from between his lips.

He was squirming for hours on the spit as he turned over an open fire, and I'm sure he'd be happy to know he was one of the best meals I've ever eaten - the sort of meal most longpigs dream of becoming.

Now, I wonder if he has a brother or two? I'm curious about whether his flavour runs in the family.

[teenfatty19-deactivated20230608]

FUCK! It’s so hard to get out of shower with my fat obese body.. I have to go out sideways I think that’s the struggle of a 19 years old 159 kg boy..

[coopers-kitchen]

Some pigs know exactly what they want, but most pigs have one thing in common - it isn't enough to be eaten, they want to be enjoyed.

A lot of pigs might be happy walking into a slaughterhouse or finding some frat looking for a pig for their next party, but some pigs know exactly what they need - and the body they want.

This hog always loved fat boys, and he wanted to be fat. The sort of pig you'd serve as the centrepiece of a banquet serving fifty hungry guys, and still leave with leftovers.

He was always fat, but since he came to me on his eighteenth birthday he's come a long way towards the body of his dreams. All it takes is denutting, 10k calories a day - including plenty of fatty snacks like butter - and alternating weeks in a feeding cage and you can get a body just like this.

He's enjoying life as a 350 pound hog - and recording his journey from me to meat to thousands of followers on Meat-up, OnlyHams, and plenty of other socials - but he knows he's finishing weight - when you're too fat to fit through a doorway, it's time for a one way trip to someone's waistline - and I have the perfect way to send him off.

In a few weeks I'm soft launching my new resort, Moku Pua, on a private island in Hawaii - 50 miles off the coast of Honolulu. 100 rooms, 20 private cabins, four restaurants, six pools, huge stretches of beach, a spa, plenty of excursions - and, of course, plenty of delicious longpigs.

We're going to fly out tomorrow - first class for me, cargo for him so he gets the full livestock experience - and then after a week taking in the resort for all his followers, it's time to fast, then prepare him for the day he's been waiting for for so long.

A pig this big would be a struggle to cook whole for most people. Sure, Moku Pua has some top of the line ovens ready to roast even the biggest pigs (So do I, Isla Cerdos, and most of my restaurants), but why not kick off our first year with a traditional Luau?

Pork Chop here is going to get stuffed with a taro, pineapple, cherry, and longpork stuffing, down a bottle of coconut rum, then get slathered in a BBQ, Pineapple, and Maple syrup glaze before he's wrapped in banana leaves, gagged with an apple, and roasted in a traditional Hawaiian Imu - a type of earth oven. I'll be supervising, but I'm going to leave the cooking duties to the head chef, David - he's a specialist in Hawaiian cuisine, and despite his young age he's more than earned his job thanks to getting rare perfect grades at every exam at the Isla Cerdos Culinary Program.

Me, fifty high profile guests - some you know, don't worry - the staff, the pigs, and a few lucky contest winners eager to enjoy the island life before they're roasted are all going to have the time of our lives. Surfing, swimming, fucking, taking in traditional music and fire dancing, all while our meal is squirming and squealing. After a few hours all that juicy meat is going to be falling off the bone, and this is one feast I for one can't wait for.