Rhoth's Wholesome Butchers

798 year old Elf construction, large sized

Location: Hexford Town

Owned by: Caerli Rhoth

A large half-timbered house with a slate tile roof. The dwelling also serves as a Butchers.

Occupants

Name Role Age Gender Race Description
Amardis Childs Junior Butcher 374 Female Elf She is an adult elf with grey eyes, long dyed black hair with a fringe cut, and light pink skin.
Caerli Rhoth Butcher 433 Male Elf He is an adult elf with brown eyes, short curly black hair, a soulpatch, and black skin.
Eldirlas Moonce Housekeeper 502 Female Elf She is an adult elf with blue eyes, long tied back blond hair, and pale white skin.
Elebrindahel Clatheme Housekeeper 235 Female Elf She is an adult elf with grey eyes, short auburn and grey streaked hair in a side parting, and light brown skin.
Largton Rhoth Housekeeper 210 Male Elf He is an adult elf with brown eyes (behind a pair of spectacles), short curly dyed black hair, a clean shaven face, and black skin.

Family Tree

Items for sale

⟳ Re-roll shop stock.

At this location, items are priced between 89% and 107% of their base value.

Available Price Value Item Description Weight
2 8 gp 5 sp 8 gp A Leg of Mutton A substantial portion of thick but tender meat ideal for braising or stewing. 6 lbs.
3 9 sp 6 cp 9 sp A Whole Duck Plucked and gutted, this plump bird is ready to be cooked. 4 lbs.
2 1 gp 9 sp 2 gp A Whole Goose Plucked and gutted, this substantial bird is ready to be cooked. 6 lbs.
18 2 sp 2 sp Caerli's chicken sausages Sausages made from the finest cuts of chicken and Hexford Town's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
17 1 sp 9 cp 2 sp Caerli's pigeon sausages Sausages made from the finest cuts of pigeon and Hexford Town's famous herbs. Sold in strings of four. ³⁄₁₆ lb.
5 1 sp 1 sp Chicken's Kidney The Kidney has been carefully removed and are being sold as a delicacy.
3 4 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 sp Duck Breast A premium cut of duck. Sold with the skin on. ¼ lb.
5 1 sp 9 cp 2 sp Duck Leg A premium cut of duck, on the bone. ¼ lb.
4 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.
4 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.
1 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 6 cp 4 sp Goose Breast A premium cut of goose. Sold with the skin on. ½ lb.
2 4 sp 1 cp 4 sp Goose Leg A premium cut of goose, on the bone. ½ lb.
1 8 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 9 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 1 sp 9 cp 2 sp Hexford Town's Black Pudding Round sausages made from lamb blood and buckwheat. ³⁄₁₆ lb.
5 7 sp 4 cp 7 sp Jerky Salted, dried, and chewy. The traveler's choice. Will last a year. 1 lb.
14 8 sp 6 cp 8 sp Minced chicken meat Prime ground chicken for all your cooking needs. Sold by the lb. 1 lb.
10 8 sp 5 cp 8 sp Minced goose meat Prime ground goose for all your cooking needs. Sold by the lb. 1 lb.
17 4 sp 3 cp 4 sp Mutton Loin (Steak Cut) Tender and flavorful, the loin is a prized cut of mutton. ¼ lb.
7 4 sp 7 cp 5 sp Mutton Rib Chop A mutton chop on a single rib. ⅝ lb.
7 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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