Newhole's Local Butchers

214 year old Human construction, large sized

Location: Otwick Town

Owned by: Beliura Newhole

A large brick house with a slate tile roof. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Amy Daniels Butcher's Apprentice 18 Female Human She is an adolescent human with amber eyes, long tied back strawberry hair, and light pink skin.
Beliura Newhole Butcher 48 Female Human She is an adult human with amber eyes, red hair in braids, and pale white skin.
Bessey Newhole Junior Butcher 21 Female Human She is an adult human with hazel eyes, long curly dyed blond hair, and medium brown skin.
Foscin Newhole Housekeeper 22 Male Human He is an adult human with grey eyes, dyed strawberry hair worn in a rounded bowl cut, a clean shaven face, and pale white skin.
Jabez Stevenson Housekeeper 37 Male Human He is an adult human with blue eyes, scruffy blond hair, a clean shaven face, and pale white skin.
Leonard Stevenson the 3rd 6 Male Human He is a human child with amber eyes, strawberry hair worn in a rounded bowl cut, and pale white skin.
Maude Stevenson Housekeeper 31 Female Human She is an adult human with hazel eyes, dark-brown hair in a ponytail, and dark brown skin.
Monica Rhul Butcher's Apprentice 21 Female Elf She is an adolescent elf with hazel eyes, brown hair in a ponytail, and dark brown skin.
Rosena Webber Butcher's Apprentice 14 Female Human She is an adolescent human with brown eyes, short brown hair in a side parting, and medium brown skin.
Rosetta Howell 57 Female Tiefling She is an elderly tiefling with white eyes, long curly silver hair, and red skin. She has curved horns.
Sarada Newhole Housekeeper 44 Male Human He is an adult human with amber eyes, short dark-brown hair in a side parting, stubble, and dark brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 87% and 107% of their base value.

Available Price Value Item Description Weight
3 1 gp 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.
2 4 gp 8 sp 5 gp A Leg of Pork A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. 20 lbs.
4 9 sp 5 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 5 lbs.
1 1 gp 9 sp 2 gp A Whole Goose Plucked and gutted, this substantial bird is ready to be cooked. 6 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. 2 lbs.
8 4 sp 8 cp 5 sp A cut of Pork Belly An inexpensive, fatty cut of meat from the underside of the pig near the loin. 1 lb.
6 1 gp 4 sp 1 gp 6 sp Bacon Salted, dried, and smoked. Will keep for 2 weeks. 1 lb.
14 2 sp 2 sp Beliura's duck sausages Sausages made from the finest cuts of duck and Otwick Town's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
8 1 sp 1 sp Chicken's Testicles The Testicles has been carefully removed and are being sold as a delicacy.
1 5 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.
1 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.
1 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.
2 8 cp 8 cp Goose 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.
2 3 sp 5 cp 4 sp Goose Breast A premium cut of goose. Sold with the skin on. ½ lb.
3 3 sp 7 cp 4 sp Goose Leg A premium cut of goose, on the bone. ½ lb.
3 9 cp 8 cp Goose Neck There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. ³⁄₁₆ lb.
1 7 cp 8 cp Goose Wings All three wing parts. A hearty snack. You'll need at 2 of these to call it a meal. ⁷⁄₁₆ lb.
1 8 cp 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 3 sp 8 cp 4 sp Grouse Leg A premium cut of grouse, on the bone. ½ lb.
1 8 cp 8 cp Grouse Neck There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. ³⁄₁₆ lb.
1 9 cp 8 cp Grouse Wings All three wing parts. 24 inches long. ¼ lb.
7 1 gp 6 sp 1 gp 6 sp Ham Boiled and salted. Sliced while you wait. Will keep for 7 days. 1 lb.
7 6 sp 7 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
13 2 sp 1 cp 2 sp Otwick Town's Black Pudding Round sausages made from cow blood and suet. ³⁄₁₆ lb.
2 2 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 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
3 2 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
2 2 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.
3 9 cp 1 sp Pheasant Thigh A premium cut of pheasant, on the bone. ¼ lb.
1 3 cp 3 cp Pheasant Wings All three wing parts. 28 inches long. ⁵⁄₁₆ lb.
1 1 sp 1 cp 1 sp Pork Cheek Meaty little portions marbled with fat. ³⁄₁₆ lb.
1 1 gp 6 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.
6 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.
3 1 sp 1 cp 1 sp Pork Tail Used for roasting or to flavor stews and soups. 2 lbs.
0 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.

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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