Moulton's Butchers
56 year old Human construction, large sized
Location: City of Meltford
Owned by: Carrie Moulton
A large half-timbered house with a slate tile roof. The dwelling also serves as a Butchers.
Occupants
| Name | Role | Age | Gender | Race | Description |
|---|---|---|---|---|---|
| Bartholomeus Baron | Butcher's Apprentice | 16 | Male | Human | He is an adolescent human with blue eyes, scruffy dyed auburn hair, and light brown skin. |
| Carrie Moulton | Butcher | 51 | Female | Tiefling | She is an elderly tiefling with white eyes, long flowing light-blue hair, and crimson skin. She has small curled horns. |
| Clarissa Bingham | Butcher's Apprentice | 16 | Female | Human | She is an adolescent human with brown eyes, black hair in a plait, and medium brown skin. |
| Sara Burris | Butcher's Apprentice | 16 | Female | Human | She is an adolescent human with grey eyes, dark-brown hair in a plait, and light brown skin. |
| Thomas Mansfield the 2nd | Butcher's Apprentice | 12 | Male | Human | He is an adolescent human with amber eyes, short dark-brown hair, and medium brown skin. |
Items for sale
At this location, items are priced between 94% and 113% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 3 | 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. |
| 1 | 4 gp 9 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. | 19 lbs. |
| 24 | 4 sp 9 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump 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. | 2 lbs. |
| 1 | 5 sp 6 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 5 lbs. |
| 1 | 6 cp | 5 cp | A Whole Quail | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
| 1 | 1 gp 5 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 | 1 gp | Boars Head | An intact whole head of wild boar. | 5 lbs. |
| 1 | 1 gp | 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. |
| 22 | 1 sp 9 cp | 2 sp | Carrie's pheasant sausages | Sausages made from the finest cuts of pheasant and City of Meltford's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 4 | 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. |
| 4 | 1 sp | 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. |
| 1 | 1 sp 1 cp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
| 8 | 4 cp | 4 cp | Chicken Livers | Tender, creamy and smooth in texture, chicken livers have a strong flavor with a metallic tinge. | ¹⁄₁₆ lb. |
| 3 | 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. |
| 6 | 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. |
| 5 | 1 cp | 1 cp | Chickens Feet | Sold as a pair. All skin and bone but packed with flavor. | ¹⁄₁₆ lb. |
| 19 | 2 sp 3 cp | 2 sp | City of Meltford's Black Pudding | Round sausages made from goose blood and oatmeal. | ³⁄₁₆ lb. |
| 2 | 4 cp | 3 cp | Grouse Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
| 7 | 6 sp 9 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
| 4 | 7 gp 6 sp | 7 gp | Mutton Shoulder | This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. | 7 lbs. |
| 1 | 3 gp 1 sp | 3 gp | Mutton leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 2 lbs. |
| 1 | 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. |
| 3 | 1 sp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
| 1 | 1 sp 1 cp | 1 sp | Pheasant Drumstick | A premium cut of pheasant, with the foot attached. | ¼ lb. |
| 2 | 3 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. |
| 6 | 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. |
| 5 | 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.