Olfin's Fresh Butchers

793 year old Elf construction, large sized

Location: City of Elwindal

Owned by: Olfin the First

A large hardwood cabin. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Andukil Butcher's Apprentice 75 Male Elf He is an adolescent elf with blue eyes, light-brown hair in braids, and light brown skin.
Anoran 10 Male Elf He is an elf child with blue eyes, short brown hair, and light brown skin.
Celemmaod 18 Male Elf He is an elf child with hazel eyes, short brown hair in a side parting, and medium brown skin.
Edrahior the Second Housekeeper 389 Male Elf He is an adult elf with brown eyes, a shaved head, a clean shaven face, and dark brown skin.
Finduan the First Housekeeper 536 Female Elf She is an adult elf with brown eyes, long black hair tied back in a knot, and dark brown skin.
Maedhon the Third Butcher's Apprentice 58 Male Elf He is an adolescent elf with hazel eyes, short curly dyed black hair, and medium brown skin.
Minyas Butcher's Apprentice 21 Male Elf He is an adolescent elf with brilliant blue eyes, long curly dyed blue hair, and light brown skin.
Nimlothri the Second Housekeeper 395 Female Elf She is an adult elf with brown eyes (behind a pair of spectacles), short brown hair in a side parting, and medium brown skin.
Olfin the First Butcher 498 Male Elf He is an adult elf with copper eyes, auburn hair in braids, a clean shaven face, and medium brown skin.
Salgain the First Housekeeper 221 Male Elf He is an adult elf with one brown eye (his right is covered by an eye-patch), long brown and grey streaked hair with a fringe cut, a clean shaven face, and medium brown skin.
Serinduil the Second Clerk 200 Female Elf She is an adult elf with blue eyes, long flowing light-brown hair, and grey skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 105% and 112% of their base value.

Available Price Value Item Description Weight
4 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.
12 5 sp 3 cp 5 sp A Whole Chicken Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
1 9 sp 5 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
1 2 gp 2 sp 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 4 cp 5 sp A Whole Pheasant Plucked and gutted, this bird was hung for a week to enhance the flavor. 5 lbs.
4 3 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.
2 1 sp 1 cp 1 sp Chicken Breast A premium cut of chicken. Sold with the skin on. ¼ lb.
7 1 sp 1 cp 1 sp Chicken Leg A premium cut of chicken, on the bone. ¼ lb.
4 3 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.
7 4 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.
6 2 cp 1 cp Chickens Feet Sold as a pair. All skin and bone but packed with flavor. ¹⁄₁₆ lb.
13 2 sp 1 cp 2 sp City of Elwindal's Black Pudding Round sausages made from pigs blood and barley. ³⁄₁₆ lb.
3 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.
3 2 sp 2 cp 2 sp Duck Breast A premium cut of duck. Sold with the skin on. ¼ lb.
1 4 cp 3 cp Duck Giblets 'All the best bits'. Sold by the pound. 1 lb.
3 2 sp 1 cp 2 sp Duck Leg A premium cut of duck, on the bone. ¼ lb.
1 9 cp 8 cp Duck Livers Tender and sweet, these duck livers would go well with bacon. ¹⁄₁₆ lb.
3 5 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.
5 7 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.
1 9 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.
3 4 cp 3 cp Grouse Giblets 'All the best bits'. Sold by the pound. 1 lb.
3 7 sp 6 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
7 1 sp 1 cp 1 sp Lamb's Pancreas The Pancreas has been carefully removed and are being sold as a delicacy.
15 8 sp 6 cp 8 sp Minced goose meat Prime ground goose for all your cooking needs. Sold by the lb. 1 lb.
19 8 sp 9 cp 8 sp Minced pork meat Prime ground pork for all your cooking needs. Sold by the lb. 1 lb.
9 5 sp 4 cp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
2 7 gp 4 sp 7 gp Mutton Shoulder This square cut of mutton includes arm blade and rib bone, and has been prepared for roasting. 7 lbs.
2 3 gp 2 sp 3 gp Mutton leg Shank Half A meaty cut of leg muscle from above the knee. Still on the bone. 5 lbs.
3 1 gp 6 sp 1 gp 5 sp Neck of Mutton A tough cut that needs very long, slow cooking. 2 lbs.
58 2 sp 1 cp 2 sp Olfin's chicken sausages Sausages made from the finest cuts of chicken and City of Elwindal's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
2 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.
3 1 sp 1 cp 1 sp Pheasant Breast A premium cut of pheasant. Sold with the skin on. ¼ lb.
2 1 sp 1 cp 1 sp Pheasant Drumstick A premium cut of pheasant, with the foot attached. ¼ lb.
3 3 cp 2 cp Pheasant Giblets 'All the best bits'. Sold by the pound. 1 lb.
3 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.
4 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.
3 5 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.
4 2 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.
1 Venison Flank A cheap and poor quality meat. Excessively fatty. 1 lb.
2 Venison Loin Steaks The prized cut. Full of flavor and tender. ½ lb.
2 Venison Neck A tough and strongly flavored cut. Works well in stews and soups. 2 lbs.
3 Venison Ribs There's A small amount of fatty meat on the ribs. Slow cook until tender. ³⁄₁₆ lb.
1 Whole Venison Round A versatile cut with a strong flavor that can be used for steaks, jerky, or stews. 5 lbs.
2 Whole Venison Shank A whole venison shank on the bone. Exceptionally juicy when grilled on an open flame. 1¾ lbs.
1 Whole Venison Shoulder A whole venison shoulder. Slow cook until the meat falls off the bone. 2½ 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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