Hodges' Best Butchers

221 year old Human construction, small sized

Location: Ilkesgrave

Owned by: Horace Hodges

The wooden beams on this 6th Century home are painted white. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Benedictus Hodges 3 Male Human He is a human child with brown eyes, a black quiff, and black skin.
Della Hodges 9 Female Human She is a human child with amber eyes, short dark-brown hair in a side parting, and medium brown skin.
Guillelmus Hodges the 2nd Housekeeper 32 Male Human He is an adult human with brown eyes, a horseshoe of dyed brown hair, a goatee, and dark brown skin.
Horace Hodges Butcher 43 Male Human He is an adult human with amber eyes, a shaved head, a clean shaven face, and medium brown skin.
Josie Hodges Housekeeper 42 Female Human She is an adult human with blue eyes, light-brown hair in a bun, and olive skin.
Lily Hodges 8 Female Human She is a human child with grey eyes, light-brown hair in a bun, and olive skin.
Rupert Horn the 2nd Butcher's Apprentice 13 Male Human He is an adolescent human with grey eyes, short strawberry hair, and light pink skin.
Sean Coifer Butcher's Apprentice 15 Male Human He is an adolescent human with amber eyes, a light-brown quiff, and olive skin.
Winston Washburn the 2nd Butcher's Apprentice 14 Male Human He is an adolescent human with amber eyes, short strawberry hair in a side parting, and light brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 98% and 108% of their base value.

Available Price Value Item Description Weight
1 1 gp 1 gp A Blade of Boar Rich in flavor with a heavy marbling, the blade is taken from the lower shoulder and is a great slow cooking joint with the bone left in. 5 lbs.
2 1 gp 1 sp 1 gp A Blade of Pork Rich in flavor with a heavy marbling, the blade is taken from the lower shoulder and is a great slow cooking joint with the bone left in. 5 lbs.
3 5 gp 1 sp 5 gp A Leg of Boar A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. 20 lbs.
1 4 gp 9 sp 5 gp A Leg of Pork A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. 17 lbs.
4 1 gp 7 sp 1 gp 6 sp Bacon Salted, dried, and smoked. Will keep for 2 weeks. 1 lb.
4 Beef Flank Steak A cheap and lean cut of beef. Marinate and cook slowly. Can be tough if cooked poorly. 1 lb.
29 Beef Round Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. 2 lbs.
1 Beef Sirloin A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. 20 lbs.
1 1 sp 1 cp 1 sp Boar Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
2 1 gp 1 gp Boars Spareribs Cut from the side near the belly, this lean rack of ribs will cook well over an open fire. 3 lbs.
1 1 sp 1 cp 1 sp Pork Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
1 1 gp 6 sp 1 gp 5 sp Pork Loin A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd. 3 lbs.
8 1 sp 9 cp Pork Scratchings Crunchy curls of juicy roast pig skin, sold in 2 oz bags. A tasty snack. Keeps for several weeks. ⅛ lb.
3 1 gp 1 sp 1 gp Pork Spareribs Cut from the side of the pig near the belly, this fatty rack of ribs will cook well over an open fire. 3 lbs.
2 5 sp 2 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
8 Whole Beef Brisket A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. 12 lbs.
3 Whole Beef Shank Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. 10 lbs.

Note

  • Butchers can be hired to kill a live animal or prepare a carcass, but the cost will usually exceed the price of buying the same meat from them directly. They will buy game stock at a roughly half the price that they sell the butchered product, but only if their stock is low. They wont buy livestock from a walk in.
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