now let me ask you, why is it that any time an alien visits like, america man: yeah. anthony: there s always anal penetration involved? man: i ve never heard it before. anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, y
anal penetration involved? man: i ve never heard it before. anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, your pork belly.
anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, your pork belly. nothing goes to waste. frank: all right, now with the head. anthony: all those pig parts sent down the line to harold,
anthony: there s always anal penetration involved? man: i ve never heard it before. anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, your pork belly. nothing goes to waste. frank: all right, now with the head.
but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. i caught a peek of its ass. it looks delicious. frank here, he knows. he runs poncho s barbecue in albuquerque. time to get slicing. i step in, help frank break my piggy friend down into his constituent parts. beautiful. first off go the legs, what you call your fresh ham. then your forequarter, your shoulders and whatnot. the loin and rib section, your pork belly. nothing goes to waste. all right. now mr. head. all those pig parts sent down the line to harold, who s been using them for a veritable