Gloron's Butchers
21 year old Elf construction, large sized
Location: City of Elwindal
Owned by: Gloron
A large log cabin. The dwelling also serves as a Butchers.
Occupants
| Name | Role | Age | Gender | Race | Description |
|---|---|---|---|---|---|
| Amroros the Third | Butcher's Apprentice | 35 | Male | Elf | He is an adolescent elf with amber eyes, short blond hair, and grey skin. |
| Gloron | Butcher | 364 | Male | Elf | He is an adult elf with hazel eyes, short brown hair, and medium brown skin. |
| Mablungis the Third | Butcher's Apprentice | 30 | Male | Elf | He is an adolescent elf with brown eyes, short auburn hair in a side parting, and medium brown skin. |
| Pengormin | Butcher's Apprentice | 35 | Male | Elf | He is an adolescent elf with grey eyes, red hair in a mullet, and silvery skin. |
| Tinunel | Housekeeper | 218 | Female | Elf | She is an adult elf with copper eyes (behind a pair of spectacles), short dyed brown hair in a side parting, and medium brown skin. |
Family Tree
Items for sale
At this location, items are priced between 100% and 118% of their base value.
| Available | Price | Value | Item | Description | Weight |
|---|---|---|---|---|---|
| 4 | 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. |
| 7 | 5 gp 6 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. |
| 2 | 8 gp 1 sp | 8 gp | A Leg of Mutton | A substantial portion of thick but tender meat ideal for braising or stewing. | 5 lbs. |
| 1 | 5 sp 4 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 6 lbs. |
| 1 | 6 cp | 5 cp | A Whole Quail | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
| 8 | 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. |
| 4 | 1 sp 2 cp | 1 sp | Boar Cheek | Meaty little portions marbled with fat. | ³⁄₁₆ lb. |
| 2 | 1 gp 8 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. |
| 4 | 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. |
| 5 | 1.5 gp | Breast of Mutton | Layers of fat and lean tied in a roll. | 2 lbs. | |
| 9 | 2 sp 1 cp | 2 sp | City of Elwindal's Black Pudding | Round sausages made from goose blood and buckwheat. | ³⁄₁₆ lb. |
| 4 | 1 sp 1 cp | 1 sp | Cow's Eyes | The Eyes has been carefully removed and are being sold as a delicacy. | |
| 14 | 2 sp 1 cp | 2 sp | Gloron's boar sausages | Sausages made from the finest cuts of boar and City of Elwindal's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
| 25 | 2 sp 2 cp | 2 sp | Gloron's goose sausages | Sausages made from the finest cuts of goose and City of Elwindal'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 | 4 sp | 4 sp | Grouse Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
| 1 | 4 sp | 4 sp | Grouse Leg | A premium cut of grouse, on the bone. | ½ lb. |
| 6 | 8 sp 3 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
| 18 | 8 sp 9 cp | 8 sp | Minced goose meat | Prime ground goose for all your cooking needs. Sold by the lb. | 1 lb. |
| 14 | 4 sp 2 cp | 4 sp | Mutton Loin (Steak Cut) | Tender and flavorful, the loin is a prized cut of mutton. | ¼ lb. |
| 6 | 5 sp | 5 sp | Mutton Rib Chop | A mutton chop on a single rib. | ⅝ lb. |
| 2 | 7 gp 1 sp | 7 gp | Mutton Shoulder | This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. | 4 lbs. |
| 1 | 3 gp 5 sp | 3 gp | Mutton leg Shank Half | A meaty cut of leg muscle from above the knee. Still on the bone. | 5 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. |
| 4 | 1 sp 2 cp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
| 3 | 1 sp 1 cp | 1 sp | Pheasant Drumstick | A premium cut of pheasant, with the foot attached. | ¼ lb. |
| 1 | 3 cp | 2 cp | Pheasant Giblets | 'All the best bits'. Sold by the pound. | 1 lb. |
| 3 | 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. |
| 4 | 1 sp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
| 4 | 4 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
| 5 | 5 sp 5 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 Loin Steaks | The prized cut. Full of flavor and tender. | ½ lb. | ||
| 4 | Venison Ribs | There's A small amount of fatty meat on the ribs. Slow cook until tender. | ³⁄₁₆ lb. | ||
| 2 | Venison Tenderloin | A whole venison tenderloin. So tender, needs little preparation. | ½ lb. | ||
| 1 | Whole Venison Round | A versatile cut with a strong flavor that can be used for steaks, jerky, or stews. | 5 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.