confit jar


Confit jars were used primarily in the South of France for the preservation of meats such as duck or goose for dishes such as cassoulet or foie gras.The bottom halves were left unglazed, due to the fact that the pots were half buried in the ground to keep the contents cooler and fresher.Chips and imperfections help authenticate this pot as it was a utilitarian type piece.
€ 145

Confit jars were used primarily in the South of France for the preservation of meats such as duck or goose for dishes such as cassoulet or foie gras.The bottom halves were left unglazed, due to the fact that the pots were half buried in the ground to keep the contents cooler and fresher.Chips and imperfections help authenticate this pot as it was a utilitarian type piece.



France around 1850
Good condition
H:26cm (10,25in)

Height:
26cm (10,25in)