Longpig presentation

 The foreign minister of the neighbouring country was the guest of honour at the restaurant that evening. The owner of the establishment himself came to the table to greet him, to make sure that everything was as the guest and his entourage wished.
As was tradition, after the previous visit to the stables and the entertainment with the selected piece, the selected longpig was now presented at the table so that the guests could choose their preferred portion.
The guest of honour would be the first to choose the piece to be served as an appetizer.

The Pecs' steaks (final)

 In my last post I published some drawings (sketches), a reference photo sent to me by my model and co-creator of the scene, and also a minicomic that Doomed_Guy created on twitter, "X", which inspired both of us.
Now I can finally declare the scene finished and present to you the color version, which I had a lot of fun creating. My colleague and model likes it... I hope you like it too.

That day, the client chose a long pig with the number 18 from the daily menu. He was a tall, well-built, handsome, fair young man with a well-developed chest and decent equipment between his legs.

The usual round through the restaurant, with portions marked on the pig's body and picking at the dining tables, did not take place this time. A prominent client had booked the restaurant for himself for the evening and ordered portions straight away.

And because he chose the testicles of our pig as his starter, it was necessary to empty them as most guests preferred this option in terms of taste. The second pig on the menu for the day, No. 21, served the purpose.

This important client, as a regular financial contributor to the running of our business, was automatically given the opportunity to watch the slaughter of our pig in person free of charge, for which otherwise regular clients have to pay a surcharge if they wish to use this service.

Thus, before the client's eyes, as on a theatrical stage, a scene was enacted in which No. 21, bound and on his knees, was forced to suck No. 18 to completion under the supervision of the butchery staff.

Since the quality of the meat is best when the pig is most satisfied, one waits in such a case for the moment of ejaculation....

At the moment it occurred, almost at the same instant, one of the butchers cut the pectoral muscles off the pig, one by one, while the other cut off the pig's balls.

The pig was subsequently slaughtered.

Later, when the satisfied customer had left the restaurant, other diners would be allowed to come in and other pigs, including No 21, would be next in line for selection.

(reminder: strictly fantasy!)

apeliates castrated

It was time...
Apeliates, tied to the hooks on the wall, stood completely naked, when a man with a butcher's apron came to him. He reached down between Apeliates' legs and took his tied up ballsack in his left hand. His right hand, holding a large, sharp knife, did a fast move. The blade cut the scrotum open and both testicles fell out hanging on the spermatic cords. The man than took hold of tied man's penis and jerked him, frist slowly, but then faster and faster... even though his ballsack was cut, Apeliates shoot a huge load, while the drops of blood were falling down from the knife blade.
Now, after the last ejaculation, the penis will be cut and so the testicles and all the pieces will be thrown into the bucket, standing between Apeliates' legs.
The cook had been waiting for them....