Malcolm's Butchers

190 year old Human construction, small sized

Owned by: Malcolm Barnett-Dillon

The wooden beams on this 7th Century home are painted red. This building looks a bit rickety. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Edwin Lyngedraper	Butcher's Apprentice	18	Male	Human	He is an adolescent human with amber eyes, dark-brown hair in a bun, and medium brown skin.
Job Gilman	Butcher's Apprentice	16	Male	Human	He is an adolescent human with amber eyes, short light-brown hair in a side parting, and light brown skin.
Jocelyn Lloyd	Butcher's Apprentice	15	Male	Human	He is an adolescent human with hazel eyes, short curly dyed black hair, and black skin.
Llooru Barnett-Dillon		46	Female	Otterfolk	She is an elderly otterfolk with grey eyes and light brown fur with dark brown fur on their face and chest.
Malcolm Barnett-Dillon	Butcher	44	Male	Human	He is an adult human with hazel eyes, dyed purple hair in a ponytail, a horseshoe moustache, and medium brown skin.

Family Tree

Malcolm Barnett-Dillon (♂/44) + Llooru Barnett-Dillon nee Shreemapup (♀/46/Malcolm's wife)

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 89% and 97% of their base value.

Available	Price	Value	Item	Description	Weight
2	8 sp 9 cp	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.
3	4 gp 8 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.	19 lbs.
18	4 sp 9 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	5 lbs.
1	1 gp 9 sp	2 gp	A Whole Goose	Plucked and gutted, this substantial bird is ready to be cooked.	5 lbs.
8	4 sp 6 cp	5 sp	A cut of Boar Belly	An inexpensive, fatty cut of meat from the underside near the loin.	1 lb.
2	1 sp	1 sp	Boar Cheek	Meaty little portions marbled with fat.	³⁄₁₆ lb.
1	1 gp 5 sp	1 gp 5 sp	Boar Loin	A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd.	3 lbs.
1	9 sp 5 cp	1 gp	Boars Head	An intact whole head of wild boar.	5 lbs.
1	9 sp 1 cp	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.
3	2 cp	2 cp	Chicken Back	What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock.	¼ lb.
2	2 cp	2 cp	Chicken Giblets	'All the best bits'. Sold by the pound.	1 lb.
2	9 cp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
5	4 cp	4 cp	Chicken Livers	Tender, creamy and smooth in texture, chicken livers have a strong flavor with a metallic tinge.	¹⁄₁₆ lb.
3	2 cp	2 cp	Chicken Neck	There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups.	¹⁄₁₆ lb.
1	3 cp	3 cp	Chicken Wings	All three wing parts. Little more than a snack. You'll need at least 6 of these before you call it a meal.	³⁄₁₆ lb.
4	1 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
1	8 cp	8 cp	Goose Back	What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock.	½ lb.
1	3 sp 8 cp	4 sp	Goose Breast	A premium cut of goose. Sold with the skin on.	½ lb.
2	3 sp 8 cp	4 sp	Goose Leg	A premium cut of goose, on the bone.	½ lb.
1	8 cp	8 cp	Goose Neck	There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups.	³⁄₁₆ lb.
2	8 cp	8 cp	Goose Wings	All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal.	⁷⁄₁₆ lb.
49	1 sp 9 cp	2 sp	Malcolm's chicken sausages	Sausages made from the finest cuts of chicken and Uttoxestead's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
3	4 sp 6 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
1	1 cp	1 cp	The Parson's Nose	A chicken's tail. Low on meat, mostly connective tissues and fat, with a distinctive flavor.	¹⁄₁₆ lb.

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.