A large 19th century French confit pot with a rich ochre glaze and beautifully worn surface. The softened rim, glaze variations, and exposed clay reflect years of use in a working kitchen.
Traditionally used in French cellars to preserve meats such as duck, goose, and pork, these pots were filled with cooked meat and sealed beneath a layer of fat, allowing the contents to be stored for extended periods before registration. Pieces of this size are increasingly difficult to find, especially with this depth of color and warmth.
Condition: One handle was accidentally broken after acquisition (handle pieces included); otherwise, very good antique condition.
Dimensions: 10" Diameter 13" W 13.75" H
A large 19th century French confit pot with a rich ochre glaze and beautifully worn surface. The softened rim, glaze variations, and exposed clay reflect years of use in a working kitchen.
Traditionally used in French cellars to preserve meats such as duck, goose, and pork, these pots were filled with cooked meat and sealed beneath a layer of fat, allowing the contents to be stored for extended periods before registration. Pieces of this size are increasingly difficult to find, especially with this depth of color and warmth.
Condition: One handle was accidentally broken after acquisition (handle pieces included); otherwise, very good antique condition.
Dimensions: 10" Diameter 13" W 13.75" H
