Shipping Before making the purchase please contact us for estimates.
SKU:
Couldn't load pickup availability
Share
France circa 1850-1900, weathered confit jar with its characteristic yellow glaze.
Confit jars were used primarily in the South of France for the preservation of meats such as duck or goose for dishes such as cassoulet or foie gras. The bottom halves were left unglazed, due to the fact that the pots were half buried in the ground to keep the contents cooler and fresh.
