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 storing kitchen utensils or as a planter for herbs.
It dates from the early 1900's. It is handmade and therefore has a charming, slightly uneven, surface texture and rough glaze style.
This pot is in great condition for its 100 year age. The bottom has a rough texture and a few 'grazes' but they do not penetrate the base and are nothing serious. It is still perfectly watertight. It is utterly charming, with it's 'dints' and undulations. A truly rustic treasure 'aged to perfection', authentic and original. It has some 'nibbles' at the base and a graze on the underside of the lip, consistent with its age and use.
Its natural terracotta color makes it the perfect accessory for French provincial interiors.
It weighs 1.9kgs/ 4.1lbs. It stands 16.5cms / 6½" tall, is 16cms / 6¼" diameter (at the base) 23cms/ 9" wide to the handle. The opening is 13cms / 5".
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.
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