Essential qualities of a larder are that it should be:
In the northern hemisphere, most houses would arrange to have their larder and kitchen on the north or east side of the house where it received least sun. In Australia and New Zealand larders were placed on the south or east sides of the house for the same reason.
Many larders have small unglazed windows with the window opening covered in fine mesh. This allows free circulation of air without allowing flies to enter. Many larders have tiled or painted walls to simplify cleaning. Older larders and especially those in larger houses have hooks in the ceiling to hang joints of meat or game. Others have insulated containers for ice, anticipating the future development of refrigerators.
A pantry may contain a thrawl, which is a term used in Yorkshire and Derbyshire, and is a stone slab or shelf used to keep food cool in the days before refrigeration was domestically available. In the late medieval hall, a thrawl would have been appropriate to a larder. In a large or moderately large nineteenth century house, all these rooms will have been placed as low in the building as possible and convenient, in order to use the mass of the ground to retain a low summer temperature. For this reason, a buttery was usually called the cellar by this stage.
Very few modern houses have larders since this need is now satisfied by refrigerators and freezers, and by the convenience of modern grocery stores that obviate the need to store food for long periods.
In medieval households the larder was an office responsible for meat and fish, as well as the room where these commodities were kept. It was headed by a larderer. The office was subordinated to the kitchen, and only existed as a separate office in larger households. It was closely connected with other offices of the kitchen, such as the saucery and the scullery.
Larders were used in the Indus River Valley to store bones of oxen, sheep, and goats. These larders were made of large clay pots