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

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 105% and 114% of their base value.

Available Price ▲ Value Item Description Weight
2 Beef Chuck A huge, tough, and strongly flavored cut. Perfect for making lots of ground beef. 100 lbs.
11 Beef Rib Steak A single steak. Very tender meat. Ideal for roasting or grilling. 4½ lbs.
38 Beef Round Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. 2 lbs.
1 Porterhouse Steak A beef short loin steak. Both meaty and tender. Larger than a T-Bone. 1½ lbs.
4 Strip Steak A beef short loin steak. Marbles easily, making for a moist steak. ½ lb.
6 T-Bone Steak A beef short loin steak. Both meaty and tender. Cooks quickly. 1 lb.
7 Whole Beef Brisket A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. 12 lbs.
2 2 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
2 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.
2 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.
1 3 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.
1 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.
1 6 cp 5 cp A Whole Quail Plucked and gutted, this little bird is ready to be cooked. ⅛ lb.
17 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 sp 1 cp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
2 1 sp 1 cp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
1 1 sp 1 cp 1 sp Pork Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
6 1 sp 1 cp 1 sp Pork Tail Used for roasting or to flavor stews and soups. 2 lbs.
19 2 sp 2 cp 2 sp Aldaham's Black Pudding Round sausages made from sheep blood and cornmeal. ³⁄₁₆ lb.
7 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.
2 5 sp 4 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 2 lbs.
6 5 sp 4 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.
20 5 sp 6 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
13 8 sp 7 cp 8 sp Minced goose meat Prime ground goose for all your cooking needs. Sold by the lb. 1 lb.
5 1 gp 1 sp 1 gp A Blade of Pork 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 1 gp 1 sp 1 gp Pigs Head An intact whole head of pig. 5 lbs.
3 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.
1 1 gp 6 sp 1 gp 5 sp Pork Loin A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd. 3 lbs.
10 1 gp 7 sp 1 gp 6 sp Ham Boiled and salted. Sliced while you wait. Will keep for 7 days. 1 lb.
11 1 gp 8 sp 1 gp 6 sp Bacon Salted, dried, and smoked. Will keep for 2 weeks. 1 lb.
4 5 gp 6 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.

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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