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Peeling skin

from the carcass post mortem

picking away the veins

accurate twisted game

boiling flesh ready

to be consumed

storing entrails for a later feast

Keeping the cadaver

for a personal museum

the corpse must be preserved

preventing smell

preventing rot

preventing rats and maggots

The corpse must be pristine

the corpse must be untarnished

Storing the dead

a compendium of corpses

epidermis for nourishment

skewer the flesh

brochette the heart

put on a fire to sear

The corpse must be pristine

the corpse must be untarnished

Slit the skin to remove

internal organs and sinews

sharpen the meat cleaver

and chop the body up

heart, liver, kidney, intestines

kept on ice for later

Sliced

sliced and placed on the flames

skinned

skinned and eaten for dinner

corpse, tender and dripping

for a late night luncheon

you've been skinned