French Confit Pots

c1900 French Confit Pots.

French confit pots are traditional earthenware vessels originally used to preserve meats. 

Historical and Culinary Background
French confit pots were designed for preserving meats, particularly duck or goose confit, a specialty of the Gascony region in South-West France. The term "confit" comes from the French verb confire, meaning "to preserve". Before refrigeration, these pots were partially buried in cellars to maintain a cool temperature, with the glazed upper section indicating how deep to bury the pot and the unglazed lower section allowing the earth to cool the contents. Salted meat was cooked and stored under a layer of fat, which acted as a protective seal and enhanced flavor. 
French confit pots combine historical significance, practical design, and rustic beauty, making them both functional artifacts and charming decorative objects.