I let him spend the night there, tied up, sweating the better to absorb all the spices and sauces.

He found me on the internet years ago, asking me to do this to him. 

He said that he was a submissive and masochistic faggot. He dreamed of being roasted like a piglet and served to rich and sadistic men who would enjoy his suffering and submission, eating his flesh with satisfaction and contempt. At first, I thought it would be just another wanker faggot fantasizing to masturbate. Due to his insistence, I realized that this was precisely what he ardently and really wanted.

Since I am a famous and experienced barbecuer and specialist in preparing pigs and large hunted animals on the grill or in the oven, I gave him the conditions and the price I would charge for baking him when he found someone who would make his fantasy come true. He contacted me months ago, delighted to have found a group of wealthy Germans who would rent a farm in the interior of Portugal for a month, and wanted him to be served at the group's last lunch.

When I received my advance payment, I traveled by train to Lisbon and by UBER to the address given to the south of Coimbra.

I stayed ten days at the beautiful and sophisticated farm before we started preparing the tender fag. In those days of vacation and rest, I saw the naked pig restless, working all the time to please all the ten men staying there. I soon understood that four of them were the Germans paying all the expenses, including mine. It was an uneducated, noisy, fat, and drunk group who treated everyone with truculence and did not speak or understand a word of Portuguese. The other men were all relatives of the fagot, two brothers older than him, an uncle, and three cousins who owned the farm.

The cunt slut worked around the clock, always naked and on a leash, to serve and please them all, serving meals and cocktails, tidying up rooms, giving blowjobs, and getting fucked by everyone, especially the Germans. All men treated the slaved fag with brutality and contempt, but the Germans were incredibly violent and cruel, giving brutal slaps, kicks, punches, and beatings with sticks and whips.

Two days before dinner, the fag was handed over to me to start the preparations. I made him vomit many times and did a violent and complete stomach and intestinal lavage, removing everything solid in his digestive system. I began stuffing it through the throat and the anus with spices and cooked vegetables. I kept him in a very hot corner of the kitchen, next to the oven, very hot indeed, almost a sauna, to open up all his pores, and I rubbed peppers, oil, and salt all over his skin.

In this preparation process, his eyes were irritated by the salt, pepper, and oils; his throat burned with the peppers and spices; I had to put the gag sealing the top outlet so he wouldn't vomit. It took nearly ten hours of prep before your belly was stuffed with all the vegetables I shoved up your ass.

The process was cruel; he felt nausea, burning, thirst, hunger and pain from having his anus broken into by more than five kilos of fruits and vegetables. The worst part for him was that after stuffing it, I had to sew his anus so no filling would spill out. The pain of the stitching must have been immense; he was sweating, moaning, and shaking with pain. He could barely breathe and couldn't vomit because he had the gag on.

The Germans and the faggot's relatives accompanied part of the process, laughing and taking photos of his extreme suffering. His relatives, especially his uncle, seemed buoyed by the money earned and relieved to be rid of this family problem.

Still, only I noticed that the faggot had several erections during the painful process, and I saw that he was crying with grief and lust when he came the third time without no one touching his dick.

I let him spend the night there, tied up, sweating the better to absorb all the spices and sauces. I went to the corner of the kitchen a few times to see if something was leaking, and what was dripping the most was the sperm from his dick.

I can only say that everyone praised the meat served at lunch the next day.