For most, a dead corpse is something to be shunned, especially when it comes
to food sources, but the true masters of this skill only see a buffet of
curious tastes and the prospect of satisfied belly when they find one. Some
call the practitioners necrophages, but the term corpse connoisseur is a
better fit, as each corpse has its unique flavor, taste and nutrients, which
may strengthen the devourer's metabolism in various ways.
Eating raw, uncooked organs in various states of decay is usually hazardous
business, but true corpse connoisseurs can really benefit from the
concentrated nutrients and savour the varying tastes as they devour these
treats with gusto. Alas, getting a properly cut organ out of the corpse
requires another skillset altogether, making these treats somewhat rare.