Oh yeah, I’m supposed to say what this blog is about.
Well, what does Larder mean? As we find out what it means, you will question why I call myself a Larder as opposed to Larderer. The reason is, it’s just more snappy.
Anyways, it’s an old term. But first, let’s start with Pantry as a similar term.
“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.
A pantry is a room where food, provisions or dishes are stored and served in an ancillary capacity to the kitchen. The derivation of the word is from the same source as the Old French term paneterie; that is from pain, the French form of the Latin pan for bread.
In a late medieval hall, a pantry was where bread was kept and the food preparation associated with it done. Similar rooms for storage included that for bacon and other meats (larder), alcoholic beverages (buttery) known for the “butts” of barrels stored there, and cooking (kitchen).
In medieval households the larder was an office responsible for meat and fish, as well as the room where these commodities were kept, and this was headed by a larderer. The office was subordinate to the kitchen, and was closely connected with other offices of the kitchen, such as the saucery and the scullery.”
So, if it’s not yet apparent from this, the room of storage for bacon and meats is called the Larder in relation to LARD, which is rendered pork fat.
[Middle English, from Anglo-Norman, from Medieval Latin lārdārium, from Latin lārdum, bacon.] [from Old French lardier, from lard]
So really, the larder dealt with storage of meats, from smoked fish to salted pork.
“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. The dry larder would contain such things as dried fruit, grain chests, and even some types of hard-rind cheeses. Large loaves of rye bread were often buried in the grain chests for long-term keeping.”
Reference sources:
Encyclopedia of Food & Culture. Ed. Solomon H. Katz.
Wikipedia (well, for the basics…)
So What is this Blog About?
Well, the general concept is what to do with lots of food.
It could’ve been called lots of things.
