Caperun's Fresh Butchers

796 year old Human construction, small sized

Location: Hebleigh

Owned by: Roland Caperun

A 1st Century brick house with an yellow door. A Ettercap head hangs on a wall. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Fredelco Wolf the 2nd Butcher's Apprentice 14 Male Human He is an adolescent human with blue eyes, light-brown hair in a bun, and olive skin.
Gormafo Wolf the 2nd Junior Butcher 38 Male Human He is an adult human with grey eyes, balding strawberry hair, bushy sideburns, and olive skin.
Lola Walls the 2nd Housekeeper 14 Female Human She is an adolescent human with blue eyes, long curly blond hair, and olive skin.
Loretta Walls 50 Female Human She is an elderly human with green eyes, scruffy dyed light-brown hair, and olive skin.
Roland Caperun Butcher 46 Male Human He is an adult human with green eyes, blond hair in braids, bushy sideburns, and light pink skin.
Selena Wolf Junior Butcher 65 Female Human She is an elderly human with brown eyes, white hair in a ponytail, and medium brown skin.
Sylvia Caperun Housekeeper 47 Female Human She is an adult human with blue eyes, blond hair in a ponytail, and light pink skin.
Wilbur Walls 57 Male Human He is an elderly human with green eyes, short grey hair in a side parting, a full beard, and light pink skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 100% and 118% of their base value.

Available Price Value Item Description Weight
1 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.
1 5 gp 4 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. 17 lbs.
4 8 gp 8 sp 8 gp A Leg of Mutton A substantial portion of thick but tender meat ideal for braising or stewing. 5 lbs.
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.
5 Beef Plate A thin and fatty cut of beef with a strong flavor. Good for grinding. 1 lb.
12 Beef Rib Steak A single steak. Very tender meat. Ideal for roasting or grilling. 4½ lbs.
25 Beef Round Various cuts from the rear and rump. Cheap and nutritious, if a bit chewy. 2 lbs.
1 Beef Sirloin A whole beef sirloin. Tough and lean. Excellent for roasting, and also works well in stews. 20 lbs.
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 1 gp 1 sp 1 gp Boars Head An intact whole head of wild boar. 5 lbs.
3 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.
6 1.5 gp Breast of Mutton Layers of fat and lean tied in a roll. 2 lbs.
24 2 sp 2 sp Hebleigh's Black Pudding Round sausages made from lamb blood and bread. ³⁄₁₆ lb.
8 5 sp 5 cp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
4 3 gp 2 sp 3 gp Mutton leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 3 lbs.
2 Porterhouse Steak A beef short loin steak. Both meaty and tender. Larger than a T-Bone. 1½ lbs.
3 5 sp 4 cp 5 sp Rations (1 day) Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. 2 lbs.
16 2 sp 3 cp 2 sp Roland's chicken sausages Sausages made from the finest cuts of chicken and Hebleigh's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
7 Strip Steak A beef short loin steak. Marbles easily, making for a moist steak. ½ lb.
3 T-Bone Steak A beef short loin steak. Both meaty and tender. Cooks quickly. 1 lb.
7 Whole Beef Brisket A very flavorful and fatty cut of beef. Ideal for slow cooking and pot roasts. Preserves well when salted. 12 lbs.
2 Whole Beef Shank Beef shank is tough, lean and stringy. Requires tenderization to bring out the cut's hidden flavor. 10 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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