Gunt, It's What's For Dinner!

You ever get a craving for some meat and a fat juicy steak just won't cut it? If that's the case, you need to dig into a big pile of gunt. For those of you who don't know what gunt is, you find it immediately below the belly button and directly above the axe-wound of morbidly obese female slam pigs (women.) It's that soft fleshy pouch of joy that bubbles out like a hot air balloon below the beltline. Though the collection of this succulent meat has been banned in most nations, some areas of the United States' deep south still harvest this delicacy and supply it to upscale restaurants around the globe. The trick to harvesting gunt is to find specimens who do not have abscesses of the skin or adult-onset diabetes, both of which are rampant problems with this particular breed of animal. Once the target has been acquired and detained with padded harnesses to avoid bruising the soft flesh, a harvesting team will be dispatched by helicopter to excise the meat. The slam pig is then released back into the wilds of their trailer park to smoke and drink malt liquor.