#longpig

[longpigitaly]

Do you wanna play with my belly 😈😏

[piggyinthemiddle]

Progress.. 🐖

I've recently found this pre-weight-gain photo of myself and I was *so* impressed with my progress? Some of you might have seen it on my snapchat story, but I felt like it deserves some more recognition.

Like, yea yea, I know there's bigger gainers out there, but can we take a moment to appreciate this 'blow-up'? I've never been super skinny, like ever, but damn. I fattened up nicely.. 🐽 ❤️

The 'skinny' version must've been from idk, 2022 or late 2021, rest is from 2023 and 2024. I feel like I'm at least 3x my original size, my belly is so huge and heavy. At the start, it showed a little bit over my pants, then it was hanging so low that it reached the bathroom sink. Now, it hangs down to my thighs. My mobility is so much worse, I'm constantly jiggling, eating and growing at this point and I see 0 chance to stop. I love it.

Cannot deny this progress at all, and honestly can't wait to grow even fatter and catch up to my gainer idols.. 🫣

Feel free to leave some teasing or other fun interactions when you read this btw, I'm *so* in the mood to celebrate

[plump-longpigs]

This big, fat lad causes problems at our local McDonalds on the high street on a regular basis, apparently he threatens staff and steals food.

He got posted on our local Facebook group, and turns out he does this to a lot of businesses in the area, more specifically food businesses.

I’ve been in contact with Smith’s Butchers, just down the street, and turns out he has regular feedings and fuckings with the butcher’s fit, young son…

Apparently, this down-low hog is not going to be an issue in a few weeks, the young butcher’s lad is having a party, with this succulent swine as the guest of honor… 😏🐖🔪

[deathfeedee7162]

[onlygrowingfatter]

Destroying my body further for you

[coopers-kitchen]

This pig first found out about his dad’s taste when he found out that the reason he was never allowed in the basement as a kid is because it’s where his dad and uncle butchered and portioned up all those fat boys that kept disappearing in “bear attacks”.

Well, ever since his dad came down and found his own son had stripped off and locked himself up in a feeding cage, the family’s gotten closer than ever. This hog helps with the hunts, the care, the prep, and he’s been getting nice and fat on a diet of fresh longpork.

Well, it wasn’t too long before curiosity turned to acceptance. He knew his dad wanted to eat him, and he knew he’d be damn delicious, too. He walked around naked, all those choice cuts on display. Now that cannibalism has been legalised, he doesn’t even need to hide it. He’s even brought some pigs from college home to meet the family.

Well, the sad fact is this pig realised that it wasn’t enough to just be butchered - he wanted a live roast, so he could feel every moment of the prep, and feel himself change from pig to pork.

Well, his dad’s been cooking up longpig for decades, but never a whole one. It’s a whole different skillset and, even though they tried with a few pigs, he never got the knack of a live cook. Sure, he’d dreamed of what his son would taste like ever since he saw him locked up between a Swedish backpacker and a college student he’d hooked up with, but it’s one thing to butcher a random hog, it’s another to do it to your son when he wants nothing more than to be cooked alive.

Well, I’m always interested in helping a hog achieve his dreams, and when they contacted me I was more than happy to help out - after all, not only do I have the skills, I have the sort of kitchen most pigs can only dream of. Dad was even kind enough to throw in a pig he’d butcher for me, lining up all his caged stock for a virtual meat inspection. Soon, they were on their way to LA alongside a few coolers filled with sausages, burgers, chops, steaks, ribs, ground meat, and meat for stuffing, all harvested from a delicious volunteer that had spent six months in a feeding cage ready to butcher.

This pig could barely wait for the oven. He’d spent three days on an all beer diet and shaved himself totally smooth. Some basic prep, one last fuck, and he was ready to stuff (longpork, wild rice, apple, and whisky), glaze (a honey apple reduction), truss up, and slide into the oven with a juicy red apple wedged between his teeth for the live roast he’d been dreaming of.

Well, cooking a pig like this is an all-day project, so me and his dad had a chat, talking shop. We had a light lunch, and he’s definitely an expert butcher based on how delicious and juicy those longpork chops were. Still, we all knew what the main event was: the whole roast currently squirming as he felt his meat cooking, and we only got hungrier as the smell of roasting pork filled the house, my eager housepigs sorting out all the side dishes and serving us however we wanted and, well, longpig is an aphrodisiac.

By the time evening rolled by, we were ready to eat, and it’s rare to see a dad that eager to dig into his son, or for anyone to match my appetite. Between the two of us we made a decent dent in this hog in a few days, and by the time dad was ready to make the trip back east he’d gained a few pounds, a better understanding of the art of cooking, and the contact details of one of my proteges who’s looking for a supplier for his new restaurant.

[malevorenhairylegs]

[youngpipelover]

What I wouldn't give to be at that dinner.

Franke Sloothaak

[mrleckermaul]

POV: You love playing with your food

[longpigitaly]

This pig is read for the oven 😏

[piggyinthemiddle]

🐷💥

We have gathered here today to officially mourn my last pair of jeans. It was the only one that I had left that still fit me since I stopped buying them. (I switched to sweatpants)

A part of my underbelly decided it was time to burst through the zipper after lunch today. It doesn't close properly now. The button is also hanging on for dear life I'd say.. 🫣

Honestly didn't feel like I was gaining much at the moment, but I guess my rolls are growing fatter anyways. Not complaining.. 🐖

[deathfeedee7162]

just inflated

I got the hose deep inside me this time it felt nice but i havent had a tube inside me like that in a long time

[onlygrowingfatter]

Pumping more and more cholesterol into my heart

[coopers-kitchen]

I throw a Halloween party every year, and just like with every party I'm always serving up longpig - and with it being a holiday, I want to make sure I have something really special.

Luckily, I get pigs more or less begging for the chance to be one of my holiday meals. So this year I did something different.

In January, I posted on Meat-up that I was looking for pigs for all the major holidays. I got photos, videos, nutritional information, diets, measurements, everything I needed to make an informed decision. I narrowed the shortlist down to fifty pigs and had them all get a one way trip out to California, with the understanding that they'd never go home, as I made my final selection.

Some of the decisions were easy. I knew I wanted a Chinese pig for Chinese New Year, and of the two pigs that flew out from Shanghai, one needed a little too much time to get ready, while one of them was good enough to eat. A cornfed, All-American type was ideal for a July 4 barbecue, and even though I don't personally celebrate eid, the 300 pound Saudi Arabian boy definitely warranted a feast of his own.

Don't worry, I made sure all the pigs I didn't pick went to good homes - a few went to Isla Cerdos, a few went to some chef friends of mine, two got sent as project pigs at the Isla Cerdos culinary program, three were butchered, and the rest went to pigsitters until I had space for them as house pigs.

This was my selection for Halloween - 300 pounds of prime pork, with plenty of time to maintain his meat and ensure the maximum flavour. I shifted him to an mostly vegetarian diet and monitored him carefully, made sure he only ate pre approved snacks, and lots of them. Two months before Halloween, I cut meat out entirely - this pig was strictly a vegetarian. One month before he was caged and fed only 100% efficient and vegetarian pig slop. Four days before Halloween and he switched to a liquid diet, only brought out when it was time to shave him, clean him, and prep him for the oven the day before the big event.

I celebrated the season with a sweet stuffing- maple syrup, longpork from a pig who'd hoped to be my Halloween meal but sold to a butcher bud of mine (seems only fair he got to participate in some way), donuts, pumpkin, cinammon, pecans, and nutmeg. It tasted so good he was only too eager to shovel it down his throat while I worked fistful after fistful up his eager ass, packing him tight - after all, he had a lot of mouths to feed. A maple pecan glaze rubbed into every inch of pork, and I even switched out the traditional apple for a candy one. Then, it was just a matter of trussing him up and sliding him into the oven. I take Halloween seriously, hence the longer than usual cooking time - an extra long time on a low heat meant plenty of time for all the fat to melt into the pork for extra flavour and tenderness, and it meant this Pork Chop got to experience cooking for a nice long time, especially when I broght him out to baste or rest the meat and, well, if you can't play with your food on Halloween, when can't you? Just call it a trick. He was ready when it was time for my guests to arrive, and as an extra treat for such a special pig, I served him rare - still alive, unable to feel pain, but aware that he was being eaten. I even paid some of the wait staff from one of my restaurants overtime if they worked the event, carving the meat while me and my buds and pigs enjoyed the party.

Well, it's safe to say that the party was a huge success - the pig was tender, delicious, and lasted for hours as we went back and forth to get more and more, and I bet this pig was satisfied to finally become the meal he'd always dreamed of.