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Tiggy & Pip

Tall French Antique Confit Pot. Circa 1900-1910. Stoneware Confit Jar.

Regular price $111.00 USD
Regular price Sale price $111.00 USD
Sale Sold out

A tall, antique, early 1900's, French confit pot. A gorgeous accent piece for a period/primitive kitchen. Excellent for storing kitchen utensils or as a planter for herbs.

This pot has personality!
It was hand thrown, and must have "wobbled" slightly on the potters wheel, as it has all the original clay marks, and undulations - fabulously charming and unique!
It dates from the early 1900's. It is handmade and therefore has a charming, slightly uneven, surface texture and rough glaze style.
It has a gorgeous little "finger" handle near the lip, very aesthetically pleasing.

This pot is in great condition for its 100 year age. It has no chips or cracks.
The bottom has "edge nibbles", a rough texture and a few "'grazes"' but nothing serious. I have photographed the bottom "nibbles " and the largest "gouge" for you. These flaws simply add to it's charm and authenticity. It has glazing dribbles too!
The inside of this confit pot is glossy glazed, it still perfectly watertight.
Utterly charming, with it's "dints" and "indentations". A truly rustic treasure "aged to perfection", original and authentic!

It's neutral colour makes it the perfect accessory for French provincial interiors.

It weighs 1.3kgs/ 2.8 lbs!
It stands 19cms/ 7½" tall, is 12.5cms / 5" diameter (at the base) 16cms/ 6¼" wide to the handle. The opening is 10.5cms / 4" diameter.

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. Voilà!.........

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