Set of Two Huge Antique Confit Pots. Rustic Confit Jars, Circa 1900-1910.
This is a set of two 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 very 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!
The larger pot has a hand "pinched" pouring lip, at the rim.
Both pots are in amazing conditions for their 100 year age. 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, but no chips or cracks post firing.
Both still perfectly watertight, they are utterly charming, with their "dints" and "indentations". Truly rustic treasures "aged to perfection", original and authentic!
Their neutral colour makes them the perfect accessory for French provincial interiors.
The largest pot weighs 2.5kgs/ 5.5lbs. It stands 19.5cms/ 7¾" tall, is 18cms/ 7" diameter (at the base) 26cms/ 10¼" wide to the handle. The opening is 14cms/ 5½".
The smaller pot weighs 2kgs/ 4.4 lbs. It stands 16.5cms/ 6½" tall, is 16.5cms/ 6½" diameter (at the base) 24cms/ 9½" 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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