This classic French confit pot is from the south-west of France and dates from the late nineteenth / early twentieth century. Note the lovely yellow glaze and mustard-colored drip marks. Note the pretty tapered base that is unglazed.
Confit pots were half-glazed for two reasons. Firstly to stop rodents from being able to grip onto the surface of the pot and help themselves to the contents. Secondly, they were glazed inside and the top half of the outside to keep the pot cool through evaporation. Pots were often buried in the ground of the cellar to preserve the contents - usually meat that was sealed with a layer of fat. An exemplary piece of French pottery to add to a collection or stand alone as a spotlight piece.
Learn more on our blog post about Antique French confit pots here.