Larder

In colder larders (4°C/40°F or lower), larded meat could last for months, while in warmer conditions, the fat turned rancid within weeks.

By the 18th century, the term had expanded: at that point, a dry larder was where bread, pastry, milk, butter, or cooked meats were stored.

Fish or vegetables were laid directly onto the shelves and covered with muslin or handfuls of wet rushes were sprinkled under and around.

[4] In medieval households, the word "larder" referred both to an office responsible for fish, jams, and meat, as well as to the room in which these commodities were kept.

[9] For alligators and crocodiles, larders are underwater storage places for their fresh kills until such time as they wish to consume the carcass when its flesh is rotten.

A pastry larder at The Regency Town House in Hove. A marble-topped table and deep drawers which would have contained flour and sugar allowed pastry to be made away from the heat of the kitchen. [ 1 ]
Inside a meat safe.
Inside the meat safe or wet larder at The Regency Town House in Hove, Britain. Meat larders have hooks for hanging joints of meat. [ 1 ]