Cottarl's Butchers
141 year old Halfling construction, medium sized
Location: Aldaham
Owned by: Cottarl Marks-Parker
A historic 7th Century half-timbered house. A symbol in the shape of a signpost hangs over the doorway. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Cotmald Burrowgins | Butcher's Apprentice | 19 | Male | Halfling | He is an adolescent halfling with brown eyes, very short black hair, and black skin. |
Cottarl Marks-Parker | Butcher | 113 | Male | Halfling | He is an elderly halfling with grey eyes, very short silver hair, stubble, and olive skin. |
Gundanas Marks | Butcher's Apprentice | 18 | Male | Halfling | He is an adolescent halfling with brown eyes, very short black hair, and medium brown skin. |
Mirabellaina Marks-Parker | 99 | Female | Halfling | She is an elderly halfling with amber eyes, long flowing silver hair, and medium brown skin. | |
Runo Marks | Butcher's Apprentice | 13 | Male | Halfling | He is an adolescent halfling with brown eyes, black hair in a plait, and black skin. |
Wilico Bolgefield | Housekeeper | 47 | Male | Halfling | He is an adult halfling with hazel eyes, long curly dark-brown hair, a clean shaven face, and medium brown skin. |
Family Tree
- Cottarl Marks-Parker nee Parker (♂/113) + Mirabellaina Marks-Parker nee Marks (♀/99/Cottarl's wife)
- Wilico Bolgefield (♂/47/Cottarl's father in-law's grandson)
Items for sale
At this location, items are priced between 105% and 114% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
3 | 5 gp 5 sp | 5 gp | A Leg of Pork | A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. | 20 lbs. |
22 | 5 sp 3 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 3 lbs. |
1 | 2 gp 3 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 4 lbs. |
5 | 6 cp | 5 cp | A Whole Pigeon | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
5 | 5 sp 7 cp | 5 sp | A cut of Pork Belly | An inexpensive, fatty cut of meat from the underside of the pig near the loin. | 1 lb. |
3 | 1 gp 7 sp | 1 gp 6 sp | Bacon | Salted, dried, and smoked. Will keep for 2 weeks. | 1 lb. |
1 | 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. |
3 | 3 cp | 2 cp | Chicken Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
2 | 1 sp 1 cp | 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. |
1 | 2 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
17 | 2 sp 2 cp | 2 sp | Cottarl's pheasant sausages | Sausages made from the finest cuts of pheasant and Aldaham's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
24 | 2 sp 1 cp | 2 sp | Cottarl's quail sausages | Sausages made from the finest cuts of quail and Aldaham's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
3 | 9 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. |
2 | 4 sp 2 cp | 4 sp | Goose Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
3 | 4 sp 2 cp | 4 sp | Goose Leg | A premium cut of goose, on the bone. | ½ lb. |
2 | 9 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. |
6 | 9 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. |
6 | 1 sp 1 cp | 1 sp | Goose's Testicles | The Testicles has been carefully removed and are being sold as a delicacy. | |
4 | 1 gp 8 sp | 1 gp 6 sp | Ham | Boiled and salted. Sliced while you wait. Will keep for 7 days. | 1 lb. |
2 | 1 sp 1 cp | 1 sp | Pork Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
5 | 1 sp | 9 cp | Pork Scratchings | Crunchy curls of juicy roast pig skin, sold in 2 oz bags. A tasty snack. Keeps for several weeks. | ⅛ lb. |
2 | 1 gp 1 sp | 1 gp | Pork Spareribs | Cut from the side of the pig near the belly, this fatty rack of ribs will cook well over an open fire. | 3 lbs. |
5 | 5 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 | 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. |
1 | Venison Flank | A cheap and poor quality meat. Excessively fatty. | 1 lb. | ||
4 | Venison Loin Steaks | The prized cut. Full of flavor and tender. | ½ lb. | ||
2 | Venison Neck | A tough and strongly flavored cut. Works well in stews and soups. | 2 lbs. | ||
2 | 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. | ||
1 | Whole Venison Round | A versatile cut with a strong flavor that can be used for steaks, jerky, or stews. | 5 lbs. | ||
2 | Whole Venison Shank | A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame. | 1¾ lbs. | ||
2 | Whole Venison Shoulder | A whole venison shoulder. Slow cook until the meat falls off the bone. | 2½ 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.