Digbairn's Butchers

23 year old Halfling construction, small sized

Owned by: Pontugo Digbairn

A newly built cob-walled house. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Pontugo Digbairn	Butcher	71	Male	Halfling	He is an adult halfling with amber eyes, scruffy light-brown hair, bushy sideburns, and olive skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 114% and 115% of their base value.

Available	Price	Value	Item	Description	Weight
1	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.
3	5 gp 7 sp	5 gp	A Leg of Boar	A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people.	20 lbs.
7	5 sp 8 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
7	5 sp 7 cp	5 sp	A cut of Boar Belly	An inexpensive, fatty cut of meat from the underside near the loin.	1 lb.
1	1 sp 1 cp	1 sp	Boar Cheek	Meaty little portions marbled with fat.	³⁄₁₆ lb.
1	1 gp 7 sp	1 gp 5 sp	Boar Loin	A bargain choice if you're looking for a tender cut of meat that cooks well for a crowd.	3 lbs.
1	1 gp 2 sp	1 gp	Boars Head	An intact whole head of wild boar.	5 lbs.
3	1 gp 1 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.
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.
2	1 sp 1 cp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	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.
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.
3	2 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
30	2 sp 3 cp	2 sp	Ilimashire's Black Pudding	Round sausages made from chicken blood and barley.	³⁄₁₆ lb.
14	2 sp 3 cp	2 sp	Pontugo's chicken sausages	Sausages made from the finest cuts of chicken and Ilimashire's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
28	2 sp 3 cp	2 sp	Pontugo's goose sausages	Sausages made from the finest cuts of goose and Ilimashire's famous herbs. Sold in strings of four.	³⁄₁₆ lb.
10	5 sp 8 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	1 sp 8 cp	1 sp 6 cp	Turkey 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.	1 lb.
2	9 sp 1 cp	8 sp	Turkey Breast	A premium cut of turkey. Sold with the skin on.	1 lb.
1	9 sp 2 cp	8 sp	Turkey Leg	A premium cut of turkey, on the bone.	1 lb.
1	1 sp 8 cp	1 sp 6 cp	Turkey Neck	There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups.	⅜ lb.
2	1 sp 4 cp	1 sp 2 cp	Turkey Wings	All three wing parts. A small meal on their own.	¾ 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.