Bowmagar's Butchers

248 year old Longfoot construction, small sized

Location: Bungoby

Owned by: Bowmagar Butler-Malone

A historic 6th Century half-timbered house. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Bowmagar Butler-Malone Butcher 85 Male Longfoot He is an elderly longfoot with amber eyes, short dyed black hair in a side parting, bushy sideburns, and light pink skin.
Meriin Hess Butcher's Apprentice 16 Male Human He is an adolescent human with grey eyes, short curly red hair, and pale white skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 100% and 109% of their base value.

Available Price Value Item Description Weight
1 2 gp 2 sp 2 gp A Leg of Goat A substantial portion of thick but tender meat ideal for braising or stewing. 7 lbs.
6 5 sp 2 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
1 9 sp 4 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 6 lbs.
3 6 sp 3 cp 6 sp Breast of Goat A rack of goat ribs from the under-belly. A fatty cut, suitable for roasting. 1 lb.
17 2 sp 1 cp 2 sp Bungoby's Black Pudding Round sausages made from chicken blood and buckwheat. ³⁄₁₆ lb.
3 3 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.
4 1 sp 1 cp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
3 3 cp 2 cp Chicken Giblets 'All the best bits'. Sold by the pound. 1 lb.
4 1 sp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
5 5 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.
4 4 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 2 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
2 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.
2 2 sp 2 sp Duck Breast A premium cut of duck. Sold with the skin on. ¼ lb.
1 4 cp 3 cp Duck Giblets 'All the best bits'. Sold by the pound. 1 lb.
3 2 sp 2 cp 2 sp Duck Leg A premium cut of duck, on the bone. ¼ lb.
3 9 cp 8 cp Duck Livers Tender and sweet, these duck livers would go well with bacon. ¹⁄₁₆ lb.
4 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.
2 7 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.
1 2 gp 1 sp 2 gp Goat Loin Tender and lean, the loin is a prized cut of goat meat. 3 lbs.
2 1 gp 1 gp Goat Shank A meaty cut of leg muscle from above the knee. Still on the bone. 1 lb.
3 1 gp 1 sp 1 gp Neck of Goat A very meaty cut, perfect for braising. 1 lb.
8 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.
3 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.
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