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French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.
French Antique Confit Pot. French Country Kitchen Farmhouse Decor, Circa 1900 - 1910. Rustic Stoneware Confit Jar. Antique Kitchen Storage.

French Antique Confit Pot. Rustic Farmhouse Decor, Circa 1900 - 1910.

Regular price
€79,00
Sale price
€79,00
Tax included.

This is a fabulous antique, early 1900's, French confit pot. It is a gorgeous accent piece for a period kitchen / rustic farmhouse. Excellent for displaying kitchen utensils or as a storage jar for walnuts / chestnuts etc.

It dates from the early 1900's. It is handmade and therefore has a charming, slightly uneven, surface texture and rough glaze style.
Confit is the French word that means “to preserve” and these pots were used for storing cooked meats for long term storage in stone-lined larders or underground cellars. This storage process preserved the cooked meat without refrigeration so it could then be enjoyed throughout the winter months. Cuts of duck and goose were dry-cured in salt before being rinsed, dried and then poached very slowly at a low temperature in lots of fat. Because the meat is cooked very slowly, the chemical structure changes, leaving it evenly tender all the way through.
When the meat is cooked, it is set aside to cool in the fat, so that it is completely covered and sealed from the air, and would have been stored in the pot it was cooked in, much the same as jugged meat of the medieval period.

Confit d’oie is preserved goose and confit de canard is preserved duck. These two French classic dishes originated in "Confit country", the area of Occitan France.

This pot is in great condition for its 100 year age. It is still perfectly watertight. It is utterly charming, with it's 'dints' and undulations. Its thick, glossy, glaze has many surface scratches from years of use which give it an authenticity and 'aged to perfection' patina. It has many years of service yet to offer.

Its natural terracotta color makes it the perfect accessory for French provincial interiors.

It weighs 2.6kgs / 5.7lbs. It stands 21.5cms / 8½" tall, is 18.5cms / 7¼" diameter (at the base) 25cms/ 9¾" wide to the handle. The opening is 15cms / 6".

.................et Voila!.........

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