Berilmas' Butchers

709 year old Halfling construction, small sized

Location: Anchoton

Owned by: Berilmas Bray-Weaver

A historic 1st Century cob-walled house. A map of Broaye is framed on one wall. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Belindida Bray-Weaver 1 Female Halfling She is an infant halfling with hazel eyes, wisps of brown hair, and medium brown skin.
Berilmas Bray-Weaver Butcher 28 Male Halfling He is an adult halfling with blue eyes, a horseshoe of blond hair, stubble, and light pink skin.
Brandas Weaver Housekeeper 26 Male Halfling He is an adult halfling with grey eyes, a shaved head, bushy sideburns, and light pink skin.
Duenks Bray-Weaver Housekeeper 28 Female Halfling She is an adult halfling with amber eyes, short brown hair, and medium brown skin.
Fortinbrango Morgan-Case Butcher's Apprentice 16 Male Human He is an adolescent human with blue eyes, short light-brown hair in a side parting, and olive skin.
Scud Smallville-Telarius Butcher's Apprentice 16 Male Halfling He is an adolescent halfling with hazel eyes, brown hair in braids, and dark brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 114% and 119% of their base value.

Available Price Value Item Description Weight
2 7 gp 1 sp 6 gp A Leg of Lamb A substantial portion of thick but tender meat ideal for braising or stewing. 6 lbs.
2 2 sp 4 cp 2 sp A Whole Hare Skinned and gutted, this hare is ready to be cooked. 3 lbs.
2 5 sp 8 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.
1 1 sp 1 cp 1 sp A Whole Rabbit Skinned and gutted, this rabbit is ready to be cooked. 2 lbs.
11 2 sp 3 cp 2 sp Anchoton's Black Pudding Round sausages made from pigs blood and suet. ³⁄₁₆ lb.
22 2 sp 3 cp 2 sp Berilmas' pheasant sausages Sausages made from the finest cuts of pheasant and Anchoton's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
17 2 sp 4 cp 2 sp Berilmas' pigeon sausages Sausages made from the finest cuts of pigeon and Anchoton's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
3 1 gp 2 sp 1 gp Breast of Lamb Layers of fat and lean tied in a roll. 1 lb.
8 3 sp 4 cp 3 sp Lamb Rib Chop A lamb chop on a single rib. ⅜ lb.
3 5 gp 9 sp 5 gp Lamb Shoulder This square cut of lamb includes arm blade and rib bone, and has been prepared for roasting. 6 lbs.
2 2 gp 3 sp 2 gp Lamb leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 3 lbs.
4 5 sp 9 cp 5 sp Loin of Lamb (Steak Cut) Tender and flavorful, the loin is a prized cut of lamb. ¼ lb.
19 9 sp 3 cp 8 sp Minced goose meat Prime ground goose for all your cooking needs. Sold by the lb. 1 lb.
3 1 gp 2 sp 1 gp Neck of Lamb A tough cut that needs very long, slow cooking. 1 lb.
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.
2 1 sp 2 cp 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
2 1 sp 2 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.
1 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.
1 1 sp 2 cp 1 sp Pheasant Thigh A premium cut of pheasant, on the bone. ¼ lb.
2 4 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
8 5 sp 7 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 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.
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