Hodges' Best Butchers

221 year old Human construction, small sized

Location: Ilkesgrave

Owned by: Horace Hodges

The wooden beams on this 6th Century home are painted white. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Benedictus Hodges 3 Male Human He is a human child with brown eyes, a black quiff, and black skin.
Della Hodges 9 Female Human She is a human child with amber eyes, short dark-brown hair in a side parting, and medium brown skin.
Guillelmus Hodges the 2nd Housekeeper 32 Male Human He is an adult human with brown eyes, a horseshoe of dyed brown hair, a goatee, and dark brown skin.
Horace Hodges Butcher 43 Male Human He is an adult human with amber eyes, a shaved head, a clean shaven face, and medium brown skin.
Josie Hodges Housekeeper 42 Female Human She is an adult human with blue eyes, light-brown hair in a bun, and olive skin.
Lily Hodges 8 Female Human She is a human child with grey eyes, light-brown hair in a bun, and olive skin.
Rupert Horn the 2nd Butcher's Apprentice 13 Male Human He is an adolescent human with grey eyes, short strawberry hair, and light pink skin.
Sean Coifer Butcher's Apprentice 15 Male Human He is an adolescent human with amber eyes, a light-brown quiff, and olive skin.
Winston Washburn the 2nd Butcher's Apprentice 14 Male Human He is an adolescent human with amber eyes, short strawberry hair in a side parting, and light brown skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 98% and 108% of their base value.

Available Price Value Item Description Weight
3 9 sp 9 cp 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 5 gp A Leg of Boar A delicious roasting joint, low in fat. Suitable for occasions when you are feeding larger groups of people. 17 lbs.
1 8 gp 6 sp 8 gp A Leg of Mutton A substantial portion of thick but tender meat ideal for braising or stewing. 5 lbs.
1 2 gp 2 gp A Whole Grouse Plucked and gutted, this substantial bird was hung for a week to enhance the flavor. 1 lb.
1 5 sp 2 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 6 lbs.
2 6 cp 5 cp A Whole Quail Plucked and gutted, this little bird is ready to be cooked. ⅛ lb.
9 5 sp 4 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 cp 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 9 sp 9 cp 1 gp Boars Head An intact whole head of wild boar. 5 lbs.
2 9 sp 8 cp 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.
2 1.5 gp Breast of Mutton Layers of fat and lean tied in a roll. 2 lbs.
9 5 sp 3 cp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
4 6 gp 9 sp 7 gp Mutton Shoulder This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. 6 lbs.
1 2 gp 9 sp 3 gp Mutton leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 3 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.
2 1 sp 1 cp 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
3 1 sp 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
2 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.
2 1 sp 1 cp 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 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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