Benedictus' Butchers

654 year old Human construction, medium sized

Location: Port Shilcliffe

Owned by: Benedictus Hardy

A half-timbered house with a thatched roof. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Adelard Hardy Housekeeper 32 Male Human He is an adult human with hazel eyes, dark-brown and grey streaked hair in a ponytail, a long beard, and dark brown skin.
Amelia Briggs Junior Butcher 52 Female Human She is an elderly human with hazel eyes, scruffy white hair, and dark brown skin.
Amelia Briggs-Canady 0 Female Human She is an infant human with hazel eyes, wisps of black hair, and black skin.
Amicia Hardy Housekeeper 32 Female Human She is an adult human with hazel eyes, black hair in a ponytail, and black skin.
Benedictus Hardy Butcher 58 Male Human He is an elderly human with hazel eyes, white hair in braids, a clean shaven face, and black skin.
Benedictus Whipple Butcher's Apprentice 16 Male Human He is an adolescent human with grey eyes, short curly dark-brown hair, and light brown skin.
Estrild Briggs-Canady Housekeeper 35 Female Human She is an adult human with brown eyes, long tied back dyed black hair, and medium brown skin.
Lloyd Briggs-Canady Junior Butcher 38 Male Human He is an adult human with brown eyes, short black hair, stubble, and black skin.
Mathew Goldsmith Butcher's Apprentice 18 Male Human He is an adolescent human with amber eyes, short dyed purple hair in a side parting, and light brown skin.
Maud Hardy 2 Female Human She is an infant human with hazel eyes, a bald head, and dark brown skin.
Wilson Briggs-Canady 2 Male Human He is an infant human with amber eyes, wisps of black hair, and medium brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 85% and 94% of their base value.

Available Price Value Item Description Weight
2 9 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.
1 9 sp 2 cp 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.
4 4 gp 5 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. 18 lbs.
8 4 sp 5 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
3 8 sp 1 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
4 4 sp 7 cp 5 sp A cut of Boar Belly An inexpensive, fatty cut of meat from the underside near the loin. 1 lb.
8 1 gp 4 sp 1 gp 6 sp Bacon Salted, dried, and smoked. Will keep for 2 weeks. 1 lb.
18 1 sp 7 cp 2 sp Benedictus' goose sausages Sausages made from the finest cuts of goose and Port Shilcliffe's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
15 1 sp 8 cp 2 sp Benedictus' hare sausages Sausages made from the finest cuts of hare and Port Shilcliffe's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
2 9 cp 1 sp Boar Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
2 8 sp 8 cp 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.
1 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.
6 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.
4 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.
3 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.
2 1 sp 8 cp 2 sp Duck Breast A premium cut of duck. Sold with the skin on. ¼ lb.
3 1 sp 8 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.
3 6 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.
4 6 sp 1 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
1 1 sp 1 sp Pork Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
1 1 gp 4 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.
3 9 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.
1 8 sp 6 cp 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.
5 1 sp 1 sp Pork Tail Used for roasting or to flavor stews and soups. 2 lbs.
16 1 sp 9 cp 2 sp Port Shilcliffe's Black Pudding Round sausages made from pigs blood and cornmeal. ³⁄₁₆ lb.
4 4 sp 6 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.
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