We had one of those kitchen units that are coming back in to fashion in a retro sort of way with the drop down flap in the middle. Two of the drawers under the drop down door were lined with zinc or something to keep them cooler, for keeping butter and cheese in.
And of course we had a meat safe, to keep the air circulating round the raw meat and the flies off. I still prefer my beef and lamb when it is slightly high, it has much more flavour.
Raw pork always went off during a thunder storm, a most peculiar phenomenon.