Obso's Fresh Butchers

801 year old Halfling construction, large sized

Owned by: Obso Smallgins-Woodruff

A historic 0th Century cob-walled house. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Bando Woodruff	Butcher's Apprentice	20	Male	Halfling	He is an adolescent halfling with grey eyes, long flowing strawberry hair, and light pink skin.
Blanpho Dugsward	Butcher's Apprentice	13	Male	Halfling	He is an adolescent halfling with black eyes, short curly black hair, and black skin.
Hildna Longwort-Woodruff	Butcher's Apprentice	13	Female	Halfling	She is an adolescent halfling with brown eyes, short dark-brown hair in a side parting, and medium brown skin.
Matilla Longwort	Butcher's Apprentice	13	Female	Halfling	She is an adolescent halfling with blue eyes, long curly blond hair, and olive skin.
Obin Deyer-Woodruff	Butcher's Apprentice	17	Male	Halfling	He is an adolescent halfling with grey eyes, scruffy auburn hair, and light pink skin.
Obso Smallgins-Woodruff	Butcher	98	Male	Halfling	He is an elderly halfling with amber eyes (behind a pair of spectacles), a shaved head, a long beard, and light pink skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 119% and 120% of their base value.

Available	Price	Value	Item	Description	Weight
2	1 gp 2 sp	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.
2	6 gp	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.
3	7 gp 1 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
26	6 sp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	3 lbs.
5	6 cp	5 cp	A Whole Pigeon	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
8	6 sp	5 sp	A cut of Boar Belly	An inexpensive, fatty cut of meat from the underside near the loin.	1 lb.
19	2 sp 4 cp	2 sp	Bingworth's Black Pudding	Round sausages made from chicken blood and barley.	³⁄₁₆ lb.
2	1 sp 2 cp	1 sp	Boar Cheek	Meaty little portions marbled with fat.	³⁄₁₆ lb.
3	1 gp 2 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.
3	3 cp	2 cp	Chicken Giblets	'All the best bits'. Sold by the pound.	1 lb.
2	1 sp 2 cp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
4	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	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.
2	2 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
1	1 sp	8 cp	Grouse 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.
1	4 sp 8 cp	4 sp	Grouse Leg	A premium cut of grouse, on the bone.	½ lb.
1	1 sp	8 cp	Grouse 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.
2	1 sp	8 cp	Grouse Wings	All three wing parts. 24 inches long.	¼ lb.
8	8 sp 4 cp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
4	6 gp	5 gp	Lamb Shoulder	This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting.	6 lbs.
3	2 gp 4 sp	2 gp	Lamb leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	4 lbs.
20	9 sp 5 cp	8 sp	Minced chicken meat	Prime ground chicken for all your cooking needs. Sold by the lb.	1 lb.
19	9 sp 6 cp	8 sp	Minced goose meat	Prime ground goose for all your cooking needs. Sold by the lb.	1 lb.
13	9 sp 6 cp	8 sp	Minced pork meat	Prime ground pork for all your cooking needs. Sold by the lb.	1 lb.
1	1 gp 2 sp	1 gp	Neck of Lamb	A tough cut that needs very long, slow cooking.	1 lb.
22	2 sp 4 cp	2 sp	Obso's lamb sausages	Sausages made from the finest cuts of lamb and Bingworth's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
22	2 sp 4 cp	2 sp	Obso's quail sausages	Sausages made from the finest cuts of quail and Bingworth's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
2	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.
1	1 sp 2 cp	1 sp	Pheasant Breast	A premium cut of pheasant. Sold with the skin on.	¼ lb.
2	1 sp 2 cp	1 sp	Pheasant Drumstick	A premium cut of pheasant, with the foot attached.	¼ lb.
2	3 cp	2 cp	Pheasant Giblets	'All the best bits'. Sold by the pound.	1 lb.
1	3 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.
3	1 sp 2 cp	1 sp	Pheasant Thigh	A premium cut of pheasant, on the bone.	¼ lb.
1	4 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
9	6 sp	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.

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.