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Tiggy & Pip

Set of Six French Confit Pots. Kitchen Herb Planters/ Utensil Storage Jars.

Regular price $330.00 USD
Regular price Sale price $330.00 USD
Sale Sold out

This is a set of six fabulous antique, early 1900's, French confit pots. They are gorgeous accent pieces for a period kitchen / rustic farmhouse. Excellent for storing kitchen utensils or as planters for herbs.

These pots have personality!
Dating from the early 1900's; they are handmade and therefore have a charming, slightly uneven, surface texture and rough glaze style.
Hand thrown, they have all the original clay marks, and undulations - fabulously charming and unique!

These pots are in excellent condition.
The bottoms haves "edge nibbles", a rough texture and a few "'grazes"' but nothing serious. They have flaws and gouges that were present at the firing and glazing stages. The lips and handles have a few light "nibbles" too.
All still perfectly watertight, they are utterly charming, with their "dints" and "indentations" and "grazes".
A couple of them have the beginnings of "aged hairline crackle" to the glazes. They are all perfectly useable, some are dis-coloured and stained from years of genuine use in French provincial kitchens, which is desirable for that "aged to perfection" patina!
Their earthy colours makes them the perfect accessory for French provincial interiors.
Original and authentic.
Please note that one of the pots has a "drying" crack, from the curing stage of the clay process. It was present pre-firing and doesn't affect the integrity of the pot at all.
Please take a good look at the photos for details of their flaws and gouges etc.

The largest pot weighs 1.5kgs/ 3.3lbs. It stands 15cms/ 6" tall, is 15cms/ 6" diameter (at the base) 22cms/ 8½" wide to the handle. The opening is 12cms/ 4¾".
The second pot weighs 1.2kgs/ 2.6lbs. It stands 14cms/ 5½" tall, is 15cms/ 6" diameter (at the base) 21cms/ 8¼" wide to the handle. The opening is 13cms/ 4¾".
The third pot weighs 1kg/ 2.2lbs. It stands 12cms/ 4¾" tall, is 13cms/ 4¾" diameter (at the base) 20cms/ 7¾" wide to the handle. The opening is 11.5cms/ 4½".
The fourth pot weighs 700gms/ 1.5lbs. It stands 10cms/ 4" tall, is 12cms/ 4¾" diameter (at the base) 17cms/ 6¾" wide to the handle. The opening is 9cms/ 3½".
The fifth pot weighs 400gms/ 14ozs. It stands 8.5cms/ 3¼" tall, is 10cms/ 4" diameter (at the base) 14cms/ 5½" wide to the handle. The opening is 8cms/ 3".
The smallest pot weighs 300gms/ 10.5ozs. It stands 8cms/ 3" tall, is 9cms/ 3½" diameter (at the base) 12cms/ 4¾" wide to the handle. The opening is 8cms/ 3".

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.

.................et Voilà!.........

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Tiggy

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