Dillon's Artisanal Butchers

670 year old Human construction, medium sized

Owned by: Jacob Dillon

The wooden beams on this 2nd Century home are painted tan. The dwelling also serves as a Butchers.

Occupants

Name	Role	Age	Gender	Race	Description
Alvredus Abbot the 2nd	Butcher's Apprentice	13	Male	Human	He is an adolescent human with amber eyes, dyed black hair in a mohawk, and olive skin.
Ben Dugan the 3rd	Butcher's Apprentice	14	Male	Human	He is an adolescent human with brown eyes, short curly black hair, and medium brown skin.
Emmett Steel the 2nd	Butcher's Apprentice	16	Male	Human	He is an adolescent human with blue eyes, light-brown hair in braids, and light pink skin.
Jacob Dillon	Butcher	62	Male	Human	He is an elderly human with brown eyes, grey hair in braids, a clean shaven face, and medium brown skin.
Wymark Steel	Butcher's Apprentice	12	Male	Human	He is an adolescent human with brown eyes, very short black hair, and dark brown skin.

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 93% and 102% of their base value.

Available	Price	Value	Item	Description	Weight
1	6 gp 1 sp	6 gp	A Leg of Lamb	A substantial portion of thick but tender meat ideal for braising or stewing.	6 lbs.
7	4 sp 9 cp	5 sp	A Whole Chicken	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
3	8 sp 4 cp	9 sp	A Whole Duck	Plucked and gutted, this plump bird is ready to be cooked.	4 lbs.
2	2 gp	2 gp	A Whole Goose	Plucked and gutted, this substantial bird is ready to be cooked.	5 lbs.
1	2 gp	2 gp	A Whole Grouse	Plucked and gutted, this substantial bird was hung for a week to enhance the flavor.	1 lb.
1	5 cp	5 cp	A Whole Quail	Plucked and gutted, this little bird is ready to be cooked.	⅛ lb.
2	9 sp 6 cp	1 gp	Breast of Lamb	Layers of fat and lean tied in a roll.	1 lb.
18	2 sp	2 sp	Bridlingstable's Black Pudding	Round sausages made from chicken blood and cornmeal.	³⁄₁₆ lb.
2	2 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 sp	Chicken Breast	A premium cut of chicken. Sold with the skin on.	¼ lb.
4	1 sp	1 sp	Chicken Leg	A premium cut of chicken, on the bone.	¼ lb.
3	2 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	3 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.
5	1 cp	1 cp	Chickens Feet	Sold as a pair. All skin and bone but packed with flavor.	¹⁄₁₆ lb.
2	4 cp	4 cp	Duck 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.
3	2 sp	2 sp	Duck Breast	A premium cut of duck. Sold with the skin on.	¼ lb.
3	1 sp 9 cp	2 sp	Duck Leg	A premium cut of duck, on the bone.	¼ lb.
2	4 cp	4 cp	Duck 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	7 cp	6 cp	Duck 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	8 cp	8 cp	Goose 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.
1	9 cp	8 cp	Goose Wings	All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal.	⁷⁄₁₆ lb.
1	9 cp	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.
6	6 sp 9 cp	7 sp	Jerky	Salted, dried, and chewy. The traveler's choice. Will last a year.	1 lb.
1	1 gp 9 sp	2 gp	Lamb leg Shank Half	A meaty cut of leg muscle from above the knee. Still on the bone.	4 lbs.
10	5 sp 1 cp	5 sp	Loin of Lamb (Steak Cut)	Tender and flavorful, the loin is a prized cut of lamb.	¼ lb.
1	2 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	1 sp	Pheasant Breast	A premium cut of pheasant. Sold with the skin on.	¼ lb.
3	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	1 sp	1 sp	Pheasant Thigh	A premium cut of pheasant, on the bone.	¼ lb.
1	3 cp	3 cp	Pheasant Wings	All three wing parts. 28 inches long.	⁵⁄₁₆ lb.
4	5 sp 1 cp	5 sp	Rations (1 day)	Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts.	2 lbs.
3	1 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.