Hector picks up a bottle of virgin olive oil. He pours the thick, golden liquid over Tom's chest, stomach, and erect penis. The oil spills all over his skin, seeping into the open wounds, providing a momentary sensation of relief.
Then, she begins to massage him, rubbing vigorously all over Tom's body. Her strong fingers kneaded deeply into the muscle fibers as if making a dense dough. Next, she ground a rough mixture of spices directly onto Tom's skin, grated black pepper, coarse sea salt, brittle dried rosemary, and pungent nutmeg powder. As the mixture touches his blistered flesh, Tom groans at the sharp sting, his tight abdominal muscles clenching with each gasping breath.
Hector sticks out his hot, wet tongue and licks Tom's left nipple gently, savoring the sweetness of the skin mixed with the salty, spicy spice. Passion guides his greedy tongue as he greedily sucks on both of Tom's sensitive nipples, making the areolas contract tightly and drawing uncontrollable moans from Tom's throat.
His tongue moved in circles, his teeth gently nipping at each peak before sucking hard, as if trying to swallow both nipples whole, sending shivers of pleasure through Tom's body. The mouth moved downward, kissing and licking the deep grooves between his firm abdominal muscles, leaving glistening trails of saliva.
She undid the metal button on his black trousers. A loud, sharp click echoed in the silent room. Using both hands, he pushed down his slacks and the black athletic pants underneath, all the way to his ankles, revealing his muscular body and his erect 21 cm penis. It stood erect, reddish in color with prominent veins, accompanied by a pair of large, perfectly round and full testicles. The black leather apron still hung loosely on his body, now tilted to one side, the only remaining garment hiding a small part of his form.
She lifted Tom's bound legs, draped them over her own shoulders, and pressed them firmly against her chest. Without gentleness, he thrust his cock brutally into Tom's cleaned and stretched asshole. Tom screams, feeling the tearing sensation and his clenched sphincter.
Hector fucked him at a relentlessly rhythmic pace, like a precisely calibrated machine. His hot breath soaks Tom's ears as he whispers, "How does it feel, my longpig? Your flesh is tenderized in the most perfect way..." says Hector.
He bends lower, sucking on one nipple. His left hand flicked and teased the other nipple while his right hand shook Tom's cock in time with his thrusts.
The room was filled with a symphony of chaotic sounds, flesh slapping flesh, the wet sound of saliva on nipples, mixed with constant moans and heavy, frantic panting from both aroused bodies.
After a long while, the moans gradually softened, leaving only heavy, panting breaths...
The orgasm hits them both like an explosion. Hector growls, his final thrusts growing fiercer as he releases a hot stream of semen deep inside Tom's body. At the same time, Tom's body convulses, spurting thick, opaque semen that splatters across his spice-covered chest and stomach.
Hector pulls out his dick, collects Tom's spilled semen from his stomach, and mixes it with a mixture of spices and oil. With slow movements, he rubs the warm, thick mixture all over Tom's body.
Tom lay motionless on the metal table, his strength completely spent. His body was now a chaotic canvas of colors and sensations, glistening with olive oil, flecked with black pepper and rosemary, speckled with purple-red whip marks, and coated with a thin layer of dried white semen.
With quick and precise movements, Hector's left hand pulls up the shaft of Tom's softened penis, while his right hand holds a kitchen knife and begins to slowly slice the base of Tom's penis, Tom begins to moan, his body trembling from the excruciating pain in his private parts, Hector continues to slice from the base all the way to his seed sac, until Tom's entire penis is severed from his body, then Hector bends Tom's knees, tying his ankles tightly to the wrists already tied behind his back. Tom's body is forced into a provocative arc, exposing the front of his body, his heaving chest with erect nipples and his now bloodied asshole, Hector smears the wound with herbs to stop the bleeding.
Hector grabs a fresh, hard, shiny red apple that has been infused with a drop of pure lemongrass essential oil. He forced the apple forcefully into Tom's mouth, his large fingers pressing deep into the sides of Tom's jaw, stretching his mouth open so wide that the skin at the corners threatened to tear. The apple was lodged firmly between his teeth, reducing whatever sound Tom tried to make to a choked, muffled grunt.
Leaving Tom panting in tense silence, Hector moved to the preparation area. He mixed the seasonings in a large glass bowl, smooth yellow Dijon mustard, rich Worcestershire sauce, fiery red paprika powder, combined with a special fish sauce made from anchovies, finely ground galangal, chopped lemongrass, and crushed green cayenne pepper.
He adds a generous amount of thick, creamy forest honey, stirring until everything is blended into a homogeneous mixture. Using a brush, she coated the entire surface of Tom's skin with the glaze. The sauce covered his entire body, glistening and shimmering, turning Tom into a gleaming masterpiece of raw meat.
Hector turned around, picked up a small black camera, and mounted it discreetly on a wall bracket, pointing the lens directly at the oven. He pressed the record button, a small red light flashing, starting to record the whole scene.
He opened the door of the heavy industrial oven, revealing the glowing red heating element inside. Without hesitation, Hector lifted Tom's thoroughly marinated body, placed it on a special metal tray, and put it into the oven.
The heavy oven door slammed shut, accompanied by the decisive click of the attached lock.
Inside the oven, the intense heat immediately had an overwhelming effect. The dry, searing warmth caused Tom's sauce-covered skin to tighten rapidly, turning from pink to reddish-orange and beginning to crack along the existing whip marks.
Sweat seeped from his pores, dripped briefly, and then evaporated, mingling with olive oil, honey, and spices, creating a continuous sizzling sound and a complex aroma, both the spicy sharpness of chili and galangal and the sweet scent of honey, mixed with the odor of his changing body.
Tom's almond-shaped eyes widened with fear and lack of oxygen, the whites clearly visible. The masculine lines on his face were creased with pain. His thick, black eyebrows were tightly furrowed. Tom let out a broken, stifled cry into the sweltering, suffocating heat, feeling a primal fear wash over him.
His body twisted and writhed in its limitations, only adding to the pain as the ropes dug into his flesh under the extreme temperature. Her screams were endless and soundless.
In the midst of the torment, a dark and perverse pleasure began to ignite, merging with the pain in her consciousness. Her vision blurred, and a hallucination appeared, she was no longer in the oven, but sitting at a luxurious banquet table. Around her, guests with blurred faces used knives and forks to cut golden-brown pieces of meat from her body and lifted them to their mouths. Vague words of appreciation and satisfaction echoed around him.
Hector stood by the oven door, his eyes fixed on the heat-resistant window with an appreciative gaze.
As the temperature reached its peak, a violent spasm ran through Tom's tense body. He arched backward. His asshole gave a final jerk and released a thick, opaque stream of semen that shot onto the hot oven walls, sizzling and burning instantly.
Immediately after that climax, all strength drained rapidly from Tom. His breathing became irregular, weak, and then stopped altogether. His muscles contracted severely from the heat, causing his muscular frame to buckle and twist. His skin cracked rapidly into obvious crevices. All movement stopped. His body lay completely still, with only a faint hissing sound and burning red flames continuing to work.
Twenty minutes later, Hectoe opened the oven door. A wave of extremely hot and dry air rushed out, thick with the scent of perfectly roasted meat and toasted spices. She put on a pair of thick, heat-resistant black gloves and gently took out a special metal tray.
Tom's body, now unbound, lies on the metal table, his skin discolored. Hector used his bare, sensitive fingers to feel the surface. The once smooth skin had tightened, becoming slightly hard and forming a crisp outer shell, while the flesh underneath retained its softness and firm texture. She picked up a large German-made chef's knife, heavy and perfectly balanced, and brought the sharp blade down firmly, cleanly cutting Tom's head from his body. The cut was neat, with no crumbling or tearing. The blood had long since dried up, leaving only dark red muscle fibers.
Hector took the head to the sink. He poured cold water over it and scrubbed it carefully with a soft-bristled brush, cleaning the scalp, ears, nostrils and oral cavity. Every trace of dirt and coagulated blood is washed away. Next, he took a special razor and carefully plucked out every last strand of fine hair from the scalp and face. His facial skin was now smooth and shiny.
Having finished with the head, Hector returned to the body. He took a knife and cut both arms at the shoulder joint, then both legs at the hip joint. He proceeded to make a long incision from the sternum to the lower abdomen, opening up the abdominal cavity. Using his hands, he removed all the internal organs, heart, liver, lungs, and intestines. All the organs are placed into separate stainless steel bowls, which are reserved for specific dishes.
He takes a high-pressure spray nozzle and rinses the inside of the abdominal cavity with warm water mixed with apple cider vinegar.
On the stainless steel table in the preparation area, an elaborate mixture of fillings had been prepared in advance: the soft inner meat of a German Weisswurst sausage, shredded; boiled yellow potatoes, diced and briefly fried in oil until slightly firm; caramelized onions, golden brown and very sweet; fresh Chanterelle mushrooms, briefly sautéed with garlic. Everything was mixed together and lightly drizzled with a fragrant Riesling white wine.
Without hesitation, Hector stuffed this hearty mixture into Tom's stomach cavity. He packed it in layers, making sure no empty space was left, causing the once tight stomach to swell into a round and full one. With the skill of a master chef, he carefully and firmly inserted the binding needle, stitching the abdominal cavity and securing all the stuffing inside.
Finally, he lifts the entire body, along with the thoroughly seasoned limbs, onto a sturdy steel roasting rack designed with slits for even air circulation, and places it back into the preheated oven at 160°C.
The baking process lasted for four hours. Every thirty minutes, Hector opens the oven door and takes out the racks. He uses a wide, heat-resistant silicone basting brush, dipping it into a mixture of melted butter, fish sauce, and palm sugar in a precise 3:1:1 ratio. He applied a thin layer of this melted butter glaze to the entire skin surface of the body and limbs. This process is done quickly to retain the heat of the oven.
After two hours of baking, he uses tongs to turn the piece of meat over and reposition it on the rack to ensure even heat distribution, so that all sides brown uniformly.
The meat is considered perfectly cooked when a professional probe thermometer inserted into the thickest part indicates 80°C. The juices and fat flowing out of the puncture are clear, with no pink color. Hector taps the skin gently with a vegetable spoon; the skin makes a crunchy, cracking sound that is very satisfying. He removed the entire rack from the oven, placed it on a clean stainless steel table, and let the meat "rest" for about fifteen minutes.
During this time, Hector continued to observe and evaluate the final product. The body and limbs slowly turned into a uniform golden brown color, very pleasing to the eye. The outer skin becomes crispy and crumbly. The aroma of golden roasted meat, German Thai spices, a hint of herbs and white wine, permeates throughout the kitchen.
Leon set down the meat tray and he picked up his knife, the blade glinting sharply under the faint yellow light from the spotlight mounted on the wall. He sliced a piece of meat from the breast.
Bringing the piece of meat to his mouth, he bit into it. The crunchy, crackling sound of the skin breaking apart combined with the rich, deep flavor that flooded his taste buds. Her tongue extended out to lick the remaining nipple, fully enjoying the complex flavor of saltiness, sweetness, and a hint of smokiness.