Aylwin's Butchers
281 year old Longfoot construction, small sized
Location: Falwood
Owned by: Aylwin Muggins-Corey
The wooden beams on this 6th Century home are painted brown. The furniture is shabby and in need of repair. The dwelling also serves as a Butchers.
Occupants
| Name | Role | Age | Gender | Race | Description |
|---|---|---|---|---|---|
| Aylwin Muggins-Corey | Butcher | 89 | Male | Longfoot | He is an elderly longfoot with green eyes, short curly silver hair, stubble, and olive skin. |
| Ruffocca John the 2nd | Butcher's Apprentice | 15 | Male | Halfling | He is an adolescent halfling with blue eyes, scruffy dyed green hair, and light brown skin. |
Items for sale
At this location, items are priced between 96% and 107% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 1 | 1 gp | 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 | 5 gp 3 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 1 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 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ 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 sp | 1 gp | Boars Head | An intact whole head of wild boar. | 5 lbs. |
| 2 | 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. |
| 8 | 7 sp 2 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
| 13 | 7 sp 8 cp | 8 sp | Minced goose meat | Prime ground goose for all your cooking needs. Sold by the lb. | 1 lb. |
| 5 | 5 sp 3 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
| 2 | Venison Flank | A cheap and poor quality meat. Excessively fatty. | 1 lb. | ||
| 2 | Venison Neck | A tough and strongly flavored cut. Works well in stews and soups. | 2 lbs. | ||
| 3 | Whole Venison Shank | A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame. | 1¾ lbs. | ||
| 1 | Whole Venison Shoulder | A whole venison shoulder. Slow cook until the meat falls off the bone. | 2½ lbs. |
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.