Sylvia's Butchers

23 year old Human construction, large sized

Owned by: Sylvia

A large half-timbered house. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Sylvia	Butcher	43	Female	Human	She is an adult human with brown eyes, long styled dark-brown hair, and medium brown skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 94% and 107% of their base value.

Available	Price	Value	Item	Description	Weight
1	9 sp 4 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	5 gp 3 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	8 gp	8 gp	A Leg of Mutton	A substantial portion of thick but tender meat ideal for braising or stewing.	5 lbs.
23	5 sp 4 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
2	9 sp 5 cp	9 sp	A Whole Duck	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
1	2 gp	2 gp	A Whole Grouse	Plucked and gutted, this substantial bird was hung for a week to enhance the flavor.	3 lbs.
1	5 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
1	1 sp	1 sp	Boar Cheek	Meaty little portions marbled with fat.	³⁄₁₆ lb.
1	1 gp 4 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 8 cp	1 gp	Boars Head	An intact whole head of wild boar.	5 lbs.
1	1 gp 1 sp	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.
5	1.5 gp		Breast of Mutton	Layers of fat and lean tied in a roll.	2 lbs.
4	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.
1	1 sp 1 cp	1 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
2	2 cp	2 cp	Chicken Giblets	'All the best bits'. Sold by the pound.	1 lb.
5	1 sp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
6	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.
6	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.
4	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.
8	2 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
5	1 sp	1 sp	Cow's Eyes	The Eyes has been carefully removed and are being sold as a delicacy.
2	5 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.
1	2 sp 1 cp	2 sp	Duck Breast	A premium cut of duck. Sold with the skin on.	¼ lb.
1	2 sp 1 cp	2 sp	Duck Leg	A premium cut of duck, on the bone.	¼ lb.
2	5 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.
7	7 sp 2 cp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
16	8 sp 4 cp	8 sp	Minced pheasant meat	Prime ground pheasant for all your cooking needs. Sold by the lb.	1 lb.
32	3 sp 9 cp	4 sp	Mutton Loin (Steak Cut)	Tender and flavorful, the loin is a prized cut of mutton.	¼ lb.
17	5 sp 3 cp	5 sp	Mutton Rib Chop	A mutton chop on a single rib.	⅝ lb.
2	7 gp 1 sp	7 gp	Mutton Shoulder	This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting.	4 lbs.
7	2 gp 9 sp	3 gp	Mutton leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	2 lbs.
15	2 sp	2 sp	Otwick Town's Black Pudding	Round sausages made from sheep blood and suet.	³⁄₁₆ lb.
3	3 cp	2 cp	Pheasant 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	1 sp	1 sp	Pheasant Breast	A premium cut of pheasant. Sold with the skin on.	¼ lb.
1	1 sp	1 sp	Pheasant Drumstick	A premium cut of pheasant, with the foot attached.	¼ lb.
3	3 cp	2 cp	Pheasant Giblets	'All the best bits'. Sold by the pound.	1 lb.
2	2 cp	2 cp	Pheasant 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.
2	1 sp	1 sp	Pheasant Thigh	A premium cut of pheasant, on the bone.	¼ lb.
3	3 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
4	5 sp 3 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
21	2 sp 1 cp	2 sp	Sylvia's chicken sausages	Sausages made from the finest cuts of chicken and Otwick Town's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
20	1 sp 9 cp	2 sp	Sylvia's goose sausages	Sausages made from the finest cuts of goose and Otwick Town's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
14	2 sp 1 cp	2 sp	Sylvia's turkey sausages	Sausages made from the finest cuts of turkey and Otwick Town's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
5	2 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.