Obso's Fresh Butchers
801 year old Halfling construction, large sized
Location: Bingworth
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
At this location, items are priced between 119% and 120% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 5 | 1 gp 2 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. |
| 6 | 6 gp | 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. |
| 12 | 6 sp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 4 lbs. |
| 10 | 1 gp 9 sp | 1 gp 6 sp | Bacon | Salted, dried, and smoked. Will keep for 2 weeks. | 1 lb. |
| 23 | 2 sp 4 cp | 2 sp | Bingworth's Black Pudding | Round sausages made from lamb blood and oatmeal. | ³⁄₁₆ 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. |
| 2 | 1 sp 2 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. |
| 5 | 1 sp 2 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. |
| 4 | 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. |
| 3 | 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. |
| 6 | 2 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
| 6 | 1 gp 9 sp | 1 gp 6 sp | Ham | Boiled and salted. Sliced while you wait. Will keep for 7 days. | 1 lb. |
| 4 | 8 sp 4 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
| 33 | 2 sp 4 cp | 2 sp | Obso's chicken sausages | Sausages made from the finest cuts of chicken and Bingworth's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 1 | 1 gp 2 sp | 1 gp | Pigs Head | An intact whole head of pig. | 5 lbs. |
| 4 | 1 sp 2 cp | 1 sp | Pork Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
| 2 | 1 gp 8 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. |
| 12 | 1 sp 1 cp | 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 2 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. |
| 8 | 1 sp 2 cp | 1 sp | Pork Tail | Used for roasting or to flavor stews and soups. | 2 lbs. |
| 6 | 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. |
| 3 | 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 Neck | A tough and strongly flavored cut. Works well in stews and soups. | 2 lbs. | ||
| 3 | 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. | ||
| 4 | Whole Venison Shank | A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame. | 1¾ lbs. | ||
| 1 | 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.