Bungo's Fresh Butchers

485 year old Halfling construction, small sized

Owned by: Bungo Marks-Griffin

A small Cob-walled home with round windows. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Bungo Marks-Griffin	Butcher	107	Male	Halfling	He is an elderly halfling with amber eyes, a bald head, a clean shaven face, and medium brown skin.
Frodous Burrowgins	Butcher's Apprentice	18	Male	Halfling	He is an adolescent halfling with grey eyes, very short strawberry hair, and light brown skin.
Scudnd Mark	Butcher's Apprentice	14	Male	Halfling	He is an adolescent halfling with amber eyes, short dark-brown hair, and medium brown skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 94% and 118% of their base value.

Available	Price	Value	Item	Description	Weight
2	1 gp 1 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	5 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.	17 lbs.
2	8 gp 4 sp	8 gp	A Leg of Mutton	A substantial portion of thick but tender meat ideal for braising or stewing.	5 lbs.
1	2 gp 3 sp	2 gp	A Whole Grouse	Plucked and gutted, this substantial bird was hung for a week to enhance the flavor.	3 lbs.
1	6 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
4	5 sp 5 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.
2	1.5 gp		Breast of Mutton	Layers of fat and lean tied in a roll.	2 lbs.
16	2 sp 3 cp	2 sp	Bungo's beef sausages	Sausages made from the finest cuts of beef and Tolphshire's famous herbs. Sold in strings of four.	³⁄₁₆ 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	3 sp 9 cp	4 sp	Grouse Breast	A premium cut of goose. Sold with the skin on.	½ lb.
2	4 sp 3 cp	4 sp	Grouse Leg	A premium cut of grouse, on the bone.	½ lb.
1	9 cp	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	8 cp	8 cp	Grouse Wings	All three wing parts. 24 inches long.	¼ lb.
18	4 sp 6 cp	4 sp	Mutton Loin (Steak Cut)	Tender and flavorful, the loin is a prized cut of mutton.	¼ lb.
9	5 sp 9 cp	5 sp	Mutton Rib Chop	A mutton chop on a single rib.	⅝ lb.
2	6 gp 7 sp	7 gp	Mutton Shoulder	This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting.	4 lbs.
3	3 gp 3 sp	3 gp	Mutton leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	6 lbs.
2	1 gp 6 sp	1 gp 5 sp	Neck of Mutton	A tough cut that needs very long, slow cooking.	2 lbs.
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.
2	1 sp 1 cp	1 sp	Pheasant Drumstick	A premium cut of pheasant, with the foot attached.	¼ lb.
1	2 cp	2 cp	Pheasant Giblets	'All the best bits'. Sold by the pound.	1 lb.
2	2 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.
2	4 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
9	5 sp 2 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
22	2 sp 2 cp	2 sp	Tolphshire's Black Pudding	Round sausages made from lamb blood and bread.	³⁄₁₆ 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.