typical session begins with the selection of the meat...

a nice looking piece - not too fat - but certainly not too skinny...needs some coverage

a good cleansing...

shave the pubes - an enema...then a washing down...

there are chefs that gut the meat at this time - which consits of hanging the meat over a bucket and slitting it from the top of the pubis to the breast bone - then letting the guts fall...other chefs skip this step.

then there is the marinade and rub step where the meat is covered in spices and oil...

then we move to the stuffing table - the meat's pussy and anus is stuffed to capacity - the stomach cavity is as well if it has been gutted. some chefs have started sewing the inner pussy lips together to keep the stuffing in - and the out lips open to get then crispy...

to be continued...