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.