PANTRY AND LARDER. In modern
parlance, pantry and larder are used interchangeably
to designate a place where food is stored.
Historically, the two were once separate areas with
very narrowly defined functions. During the Middle
Ages, food was purchased in bulk; therefore, storage
rooms were required for different types of food.
The larder was originally
a cool room or cellar for storing meats, especially
meats put down in large barrels or crocks of
lard—hence the name. It was once common practice to
partially cook meats and sausages, and then cover them
with rendered lard until needed. Dried or smoked meats
were generally stored in a loft or garret away from
dampness. This division of function led to the
evolution of the terms wet larder (cool room or
cellar) and dry larder. The wet larder was used not
only for meats stored in lard, but also as a holding
room for uncooked meat, game, and vegetables.
