19th century French confitpot
In the 18th and 19th centuries, these pots were used in southern France to preserve food, such as meat (particularly duck and goose), in fat. The name of the pot comes from the French verb confire. The pots were often buried up to the glazed rim in the cool earth of the storage cellar. This explains why many antique examples are unglazed at the bottom.
This pot is authentic due to its imperfections in the glaze. Small chips and wear of the glaze indicate that this is an old pot and not a reproduction.
Circa 1800-1900 (19th century)
Dimensions:
Height 24 cm
Width from handle to handle 24 cm
Diameter 16 cm
