Farambous' Butchers
256 year old Longfoot construction, medium sized
Location: Difoby
Owned by: Farambous Flinn
A historic 6th Century half-timbered house. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Berylnda Flinn | Housekeeper | 67 | Female | Halfling | She is an adult halfling with blue eyes, light-brown hair in a ponytail, and light pink skin. |
Farambous Flinn | Butcher | 105 | Male | Halfling | He is an elderly halfling with brown eyes, a bald head, bushy sideburns, and medium brown skin. |
Merim Flinn | Butcher's Apprentice | 14 | Male | Halfling | He is an adolescent halfling with blue eyes, very short light-brown hair, and light pink skin. |
Rosamst Flinn | Housekeeper | 24 | Female | Halfling | She is an adult halfling with amber eyes, very short red hair, and olive skin. |
Sadocan Flinn | 80 | Male | Halfling | He is an elderly halfling with grey eyes, scruffy white hair, a clean shaven face, and olive skin. | |
Salomon Morgan | Butcher's Apprentice | 12 | Male | Longfoot | He is an adolescent longfoot with grey eyes, red hair in a mullet, and light pink skin. |
Samlaome Flinn | Housekeeper | 59 | Male | Longfoot | He is an adult longfoot with green eyes, very short dyed black hair, bushy sideburns, and olive skin. |
Family Tree
- Farambous Flinn (♂/105)
- Sadocan Flinn (♂/80/Farambous' son)
- Berylnda Flinn nee Pratt (♀/67/Farambous' granddaughter in-law) + Samlaome Flinn (♂/59/Farambous' grandson)
- Rosamst Flinn (♀/24/Farambous' great-grand-child)
Items for sale
At this location, items are priced between 87% and 97% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
3 | 1 gp 8 sp | 2 gp | A Leg of Goat | A substantial portion of thick but tender meat ideal for braising or stewing. | 7 lbs. |
4 | 7 gp 4 sp | 8 gp | A Leg of Mutton | A substantial portion of thick but tender meat ideal for braising or stewing. | 5 lbs. |
12 | 4 sp 8 cp | 5 sp | A Whole Chicken | Plucked and gutted, this plump bird is ready to be cooked. | 4 lbs. |
3 | 1 gp 8 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 5 lbs. |
2 | 4 sp 5 cp | 5 sp | A Whole Pheasant | Plucked and gutted, this bird was hung for a week to enhance the flavor. | 6 lbs. |
1 | 5 cp | 5 cp | A Whole Quail | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
1 | 1.5 gp | Breast of Mutton | Layers of fat and lean tied in a roll. | 2 lbs. | |
2 | 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. |
3 | 9 cp | 1 sp | Chicken Breast | A premium cut of chicken. Sold with the skin on. | ¼ lb. |
3 | 1 sp | 1 sp | Chicken Leg | A premium cut of chicken, on the bone. | ¼ lb. |
3 | 2 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. |
2 | 3 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. |
5 | 9 cp | 1 sp | Cow's Pancreas | The Pancreas has been carefully removed and are being sold as a delicacy. | |
12 | 1 sp 9 cp | 2 sp | Farambous' chicken sausages | Sausages made from the finest cuts of chicken and Difoby's famous herbs. Sold in strings of four. | ³⁄₁₆ lb. |
1 | 7 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. |
1 | 3 sp 8 cp | 4 sp | Goose Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
2 | 3 sp 5 cp | 4 sp | Goose Leg | A premium cut of goose, on the bone. | ½ lb. |
1 | 7 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. |
2 | 8 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. |
7 | 6 sp 3 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
18 | 7 sp 3 cp | 8 sp | Minced pheasant meat | Prime ground pheasant for all your cooking needs. Sold by the lb. | 1 lb. |
19 | 7 sp 4 cp | 8 sp | Minced turkey meat | Prime ground turkey for all your cooking needs. Sold by the lb. | 1 lb. |
13 | 3 sp 9 cp | 4 sp | Mutton Loin (Steak Cut) | Tender and flavorful, the loin is a prized cut of mutton. | ¼ lb. |
10 | 4 sp 8 cp | 5 sp | Mutton Rib Chop | A mutton chop on a single rib. | ⅝ lb. |
3 | 6 gp 4 sp | 7 gp | Mutton Shoulder | This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. | 4 lbs. |
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. |
4 | 1 sp | 1 sp | Pheasant Breast | A premium cut of pheasant. Sold with the skin on. | ¼ lb. |
3 | 9 cp | 1 sp | Pheasant Drumstick | A premium cut of pheasant, with the foot attached. | ¼ lb. |
2 | 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 | 1 sp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
2 | 3 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
8 | 4 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. |
3 | 8 sp 7 cp | 1 gp | Shoulder of Goat | A mix of both bone in and boneless pieces. Sold by the pound. | 1 lb. |
2 | 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.