Anglo-French lard named cured pork fat or bacon. Related formations reached Middle English larder for cured-meat provisions and the place where they were prepared or stored. Modern larder can store food of many kinds.
The supply and place senses already coexisted in Middle English. The trail selects their relationship without assigning one an unsupported earlier date.
Source
Merriam-Webster: larderWord History gives Anglo-French lard/larde, cured pork fat/bacon, and Middle English provision and storage senses; current definitions include both supply and place.