A German pensioner who had kept a tub of lard in his cupboard for 64 years, took it to authorities who pronounced it very much fit for consumptionu00a0-- if a little tasteless. <img alt="" src="/imagedata/2012/feb/germany.jpg" border="5" /> Didn't want to throw it away: Retired chemist Hans Feldmeier explains why he still has a tub of lard in his kitchen 64 years after he first received it. Pics/AFP Retired chemist Hans Feldmeier(87), said that he had received the pig fat as a student in 1948 near the northern city of Rostock as part of the post-war US aid programme. Feldmeier said he had been given the tub together with two tins of noodles and some milk. "I just didn't want to throw it away," he explained. Finally, after 64 years, he took it to food safety agents and was astonished at their appraisal. "There is of course a slight lack of smell and taste," sniffed Frerk Feldhusen, from the office of agriculture, food safety and fisheries in the eastern state of Mecklenburg-Western Pomerania. Moreover, the lard was "of gritty consistency, difficult to dissolve and looked a bit old," the officials added. However, "all in all, given its level of freshness and its material composition, the product is assessed as satisfactory," Feldhusen said, adding it would stand up to today's definition of being fit for the dinner table.

A German pensioner who had kept a tub of lard in his cupboard for 64 years, took it to authorities who pronounced it very much fit for consumption -- if a little tasteless

German pensioner's post-war tub of US lard fit to eat

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German pensioner's post-war tub of US lard fit to eat

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