J Belly

[not-so-leanbeef]

lil bit of wobblin from the last time i got to spend some time with @roundtown-poundtown - love how much tummy attention I get when he’s around 😵‍💫

[dreamsofstardustlost-deactivate]

reblog if you have a fat belly, love fat bellies or just think being fat is rad

[jbelly24]

Thank you to everyone who got me to 2500 likes!

[jbelly24]

Eating a six pack of chocolate cupcakes

[coopers-kitchen]

Here's a tip for any aspiring longpigs: nothing will buy you a one-way ticket to the oven faster than an apple in the mouth.

It's the perfect way of saying exactly what you are, and what you intend to become - a delicious longpork dinner.

This hog is particularly eager. In fact, he's gone so far as to write his meat grade on his side - a little cocky for sure, but I can't help but agree. Would you believe that this pig isn't even 230 lbs? I almost didn't, seeing the size of that gut or those fat rolls.

This pig desperately wants to be roasted in the oven, and based on that first photo I agree. It makes his best assets stand out, accentuates that juicy belly, and makes his hams look fat enough to keep me fed for a few days. Still, I'm not one to turn down a little extra meat.

As soon as he gets to my place I'm going to cage him for a while. In fact, I have one coming free in a few days - a little cramped, but as long as he's comfy in that position who cares? A week or so being forcefed my 100% efficient pigfeed and he'll definitely pack on a few pounds before it's time to slice off his oysters and graduate him to housepig status.

Still, I don't think that status will last for long. Sometimes you see a pig who's perfect for a big event like Halloween, Thanksgiving, or plain-old Thursday. This pig doesn't need much work, so I'd say he'll be around for a few days before he's shaved, stuffed, and roasted.

For this pig I'm going to go with a nice honey, apple, and whisky glaze. For the stuffing I'm going to go for longpork, fresh apples, berries, and honey. After all, you don't always need exotic stuffing ingredients, Longpork is already the most decadent ingredient there is, and the most important thing is always to find the right recipe for the right pig. I can't wait to dig into this succulent Porkboy. It's just a shame I can only cook him once.

[artie486-deactivated20241203]

@coopers-kitchen is too kind to this fat pig. He will turn me into a truly mouthwatering feast.

[jbulky]

Who wants to take a bite out of this juicy porker 🐷

[jbelly24]

The two growing pigs part 2

When the farmer decided they had reached peak weight, he contacted a local butcher who specialized in "specialty cuts". The men were taken to the sterile back room of the butcher shop, a stark contrast to the rustic barn.

The Final Appraisal: The butcher, donning a white apron, joined the farmer in a professional inspection, measuring the circumference of their bellies with a tape measure.

Mapping the Meat: The men were instructed to lie on their backs atop cold, stainless steel processing counters.

Marking the Cuts: With the precision of a surgeon, the butcher and his assistants used black markers to draw dotted lines across the men’s bare, oiled skin, labeling different sections of their bellies as "Sirloin," "Flank," and "T-Bone".

The farmer stood by with his clipboard, checking off the final "Fat-to-Rupture Index" as the butcher prepared his tools, surrounded by the heavy, hanging carcasses of the day's more conventional stock.

[jbelly24]

The two growing pigs part 1.

The farmer had always taken pride in his "special projects," but the two men he found were his most ambitious yet. He moved them into the quietest part of the farm, away from prying eyes, and began a strict regimen of indulgence.

The Feeding Phase

Every morning, the air in the barn was thick with the scent of sugar and lard. The farmer didn't just feed them; he curated their growth with a meticulousness usually reserved for prize-winning livestock.

Constant Monitoring: The farmer used a large industrial scale to track every pound gained, documenting the progress on a chalkboard hanging from the barn's timber beams.

Gourmet Fattening: Fresh blueberry pies were a staple of their diet, delivered warm by the farmer who watched with a satisfied grin as they ate.

Physical Checks: To ensure the quality of the "marbling," the farmer would often poke and prod their expanding midsections, even applying oils to keep the skin supple as it stretched to accommodate their growing bellies.

The Growth Profile

As their bellies began to protrude further, the farmer became obsessed with their side profiles. He developed a custom "profile growth chart," using it to trace the curve of their stomachs against a clipboard to visualize exactly how far they had progressed toward his ideal. Soon, they were so large they could stand belly-to-belly, their massive, oiled midsections pressing firmly against each other.

The Butcher's Inspection

[puffedpig]

Love playing with my hog’s gut button 🐷

[fatty-piglet]

Need someone to do this to me 🤤🤤

[thefatzone-deactivated20180426]

[fatty-piglet]

That’s hot damn

[speckdattel]

Feeling pretty

[ruschaseall]

[fattynco]

OMG.

[ingrassamitanto]

Sauce?

[hogroasted]

Oink oink 🐷

[jbelly24]

[mrleckermaul]

Just assessing the meat 🐺🥩 while heating the oven 🐷

I know @fatteningpigs will like this one. Enjoy!

[luomonow]

Darknessshadowlight

"Fill me up, even though I'm still completely exhausted from the last big meal."

[gaynerboi1-deactivated20251011]

I would love for man to blow me up like this. Just make me huge. At any cost.

[mrleckermaul]

POV: You love playing with your food

[mrleckermaul]

Probably one of my favorite memories within this twisted kink we share around here.

This hog allowed me to make him the plumpest, softest, meatiest porkboy he had always dreamed to be. I would stuff him for hours and then I wouldn’t be able to keep my hungry claws off his delicious belly.

Waiting for another willing meal to let me turn him into the tastiest version of himself 🐺🥩