Fava beans and a nice chianti

Blades sharpened  
Scalpel precision  
 
Where to start with this fine specimen?
Look at you dangling on that meat hook  
all twitching, writhing...tenderising  
 
Let us commence?
Perhaps flay off some flesh
Turn those arse cheeks into Jerky
 
Fine dining slow process  
After all
Artisan delicacies should never be rushed  
 
Twelve hours at a low temperature  
After a two day marinated bath  
should do those legs wonders  
 
Not like you will be needing them  
Hung living carcass  
Come the main course is about to start
 
Fitting poetry
Feeding you
 
All that young succulent innocence  
You chewed up, consumed spat out
Discarded without a second glance  
 
 
Open wide
Bon appetite