Digbairn's Butchers
23 year old Halfling construction, small sized
Location: Ilimashire
Owned by: Pontugo Digbairn
A newly built cob-walled house. The dwelling also serves as a Butchers.
Occupants
| Name | Role | Age | Gender | Race | Description |
|---|---|---|---|---|---|
| Pontugo Digbairn | Butcher | 71 | Male | Halfling | He is an adult halfling with amber eyes, scruffy light-brown hair, bushy sideburns, and olive skin. |
Items for sale
At this location, items are priced between 114% and 115% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 1 | 2 gp 3 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 5 lbs. |
| 2 | 1 sp | 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. |
| 3 | 4 sp 6 cp | 4 sp | Goose Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
| 2 | 4 cp | 3 cp | Goose Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
| 2 | 4 sp 6 cp | 4 sp | Goose Leg | A premium cut of goose, on the bone. | ½ lb. |
| 2 | 1 sp 1 cp | 1 sp | Goose Livers | Tender and sweet, these goose livers would make a tasty pâté. | ⅛ lb. |
| 2 | 1 sp | 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. |
| 3 | 1 sp | 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. |
| 13 | 2 sp 3 cp | 2 sp | Pontugo's pheasant sausages | Sausages made from the finest cuts of pheasant and Ilimashire's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 25 | 2 sp 3 cp | 2 sp | Pontugo's rabbit sausages | Sausages made from the finest cuts of rabbit and Ilimashire's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 6 | 5 sp 7 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 sp 8 cp | 1 sp 6 cp | Turkey 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. | 1 lb. |
| 2 | 9 sp 2 cp | 8 sp | Turkey Breast | A premium cut of turkey. Sold with the skin on. | 1 lb. |
| 2 | 9 sp 2 cp | 8 sp | Turkey Leg | A premium cut of turkey, on the bone. | 1 lb. |
| 1 | 1 sp 8 cp | 1 sp 6 cp | Turkey Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ⅜ lb. |
| 2 | 1 sp 4 cp | 1 sp 2 cp | Turkey Wings | All three wing parts. A small meal on their own. | ¾ 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.