A roast-ready cut from local cattle. Sold wrapped in butcher's paper with herbs.

Lean strips of venison, heavily salted and dried for long travel.

A half ham cured and slow-smoked over applewood. Popular with farmers and inns.

Spiced pork and herbs, encased and cured. Keeps well in a saddlebag.

Set of knives, hooks, bone saw, and salt pouch. Useful for hunting parties and small-scale processing.

A handful of salt infused with applewood smoke and herbs. Preserves and flavors meat.

Tough, dark jerky from a worg — strong taste and slightly gamey. Hunters prize it for energy on long rides.

A jar of spiced pickled offal. An acquired taste that keeps indefinitely.

A rubbery, preserved tongue prized by apothecaries and chefs for odd recipes and certain rituals.

Rendered fat used for cooking, salves, and lamp fuel.

A small pouch of crystalline salt that Gisla claims helps close wounds when combined with broth and rest.

Heavy iron cleaver used for splitting bone and joint work. Balanced for chopping.