Dillon's Artisanal Butchers

670 year old Human construction, medium sized

Owned by: Jacob Dillon

The wooden beams on this 2nd Century home are painted tan. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Alvredus Abbot the 2nd	Butcher's Apprentice	13	Male	Human	He is an adolescent human with amber eyes, dyed black hair in a mohawk, and olive skin.
Ben Dugan the 3rd	Butcher's Apprentice	14	Male	Human	He is an adolescent human with brown eyes, short curly black hair, and medium brown skin.
Emmett Steel the 2nd	Butcher's Apprentice	16	Male	Human	He is an adolescent human with blue eyes, light-brown hair in braids, and light pink skin.
Jacob Dillon	Butcher	62	Male	Human	He is an elderly human with brown eyes, grey hair in braids, a clean shaven face, and medium brown skin.
Wymark Steel	Butcher's Apprentice	12	Male	Human	He is an adolescent human with brown eyes, very short black hair, and dark brown skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 93% and 102% of their base value.

Available	Price	Value	Item	Description	Weight
3	9 sp 8 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.
1	4 gp 7 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.	18 lbs.
4	5 gp 7 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
2	8 sp 8 cp	9 sp	A Whole Duck	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
7	5 sp 1 cp	5 sp	A cut of Boar Belly	An inexpensive, fatty cut of meat from the underside near the loin.	1 lb.
1	1 sp	1 sp	Boar Cheek	Meaty little portions marbled with fat.	³⁄₁₆ lb.
1	9 sp 5 cp	1 gp	Boars Head	An intact whole head of wild boar.	5 lbs.
1	9 sp 8 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	9 sp 7 cp	1 gp	Breast of Lamb	Layers of fat and lean tied in a roll.	1 lb.
3	4 cp	4 cp	Duck 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.
4	1 sp 9 cp	2 sp	Duck Breast	A premium cut of duck. Sold with the skin on.	¼ lb.
3	1 sp 9 cp	2 sp	Duck Leg	A premium cut of duck, on the bone.	¼ lb.
3	4 cp	4 cp	Duck 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.
3	6 cp	6 cp	Duck 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.
11	2 sp	2 sp	Jacob's pigeon sausages	Sausages made from the finest cuts of pigeon and Bridlingstable's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
7	6 sp 7 cp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
1	4 gp 8 sp	5 gp	Lamb Shoulder	This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting.	6 lbs.
2	1 gp 9 sp	2 gp	Lamb leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	1 lb.
6	1 sp	1 sp	Lamb's Tongue	The Tongue has been carefully removed and are being sold as a delicacy.
1	1 gp	1 gp	Neck of Lamb	A tough cut that needs very long, slow cooking.	1 lb.
7	5 sp 1 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
27			Venison Jerky	Jerky made from venison flank. Stores very well.	¹⁄₁₆ lb.
1			Venison Ribs	There's A small amount of fatty meat on the ribs. Slow cook until tender.	³⁄₁₆ lb.
1			Venison Tenderloin	A whole venison tenderloin. So tender, needs little preparation.	½ lb.
2			Whole Venison Round	A versatile cut with a strong flavor that can be used for steaks, jerky, or stews.	5 lbs.
4			Whole Venison Shank	A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame.	1¾ 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.