Provençal 19th-century yellow-glazed confit pot w/ drip & crackled glaze patina 11½"

This Provençal nineteenth-century yellow confit pot features a large glaze drip and crackled glaze patina. Note the two glazed handles and pretty tapered base that is mostly unglazed. Confit pots were half-glazed for two reasons. Firstly to stop rodents 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.

Terracotta was the ideal material to use as it absorbs moisture and has a cooling quality allowing the cool earth to reach the meat inside. Today, these charming pieces are a lovely way to add a touch of Provence to your space or to enhance an existing collection of French pottery. If using for flowers, be sure to place a container inside the pot first. Note chips to glaze around upper half and timeworn patina as seen in photos.