Classic French antique Provencal lard pots in green.
"French Provencal antique lard pottery pots, also known as "pots à graisse" or "pots à lard," are traditional pottery containers used in Provence for preserving and storing lard or rendered pork fat. These pots are known for their charming and rustic appearance, often featuring distinctive colors that reflect the region's landscape."
Dating back to the 1800s through the 1900s, these handmade French lard pots, also known as confit pots, hold a captivating essence of Provence that I find irresistible to cease collecting.
The more I encounter them, the stronger their enchanting allure becomes. Available in a range of sizes, no too are alike and have no manufacturer markings on them. The classic green and yellow varieties are more common, yet the blue and white pieces, particularly the white versions, possess a hold on me that resists letting go. Blue is the less common, especially if they have a lid.
These pottery pieces are becoming harder to come by and have a permanent place within my home.
The straw, wicker, basket-covered bonbons… oh my, I could not pass this one up, could you? If you say yes, don't tell me.
It has nothing to do with confit pots. I just for fun. Look at that handle.
Common pieces, useful pieces of the time. Crafted by hand, pieces of understated art.
Unintentional teardrops can appear on French antique confit pots due to glaze drips from pots stacked above during firing. The teardrops result from accidental glaze interactions, creating unique markings on the pottery. These glaze drips add character to each piece.
Provencal summer ware. This is why I do not have any new clothes… how can I go clothes shopping if there is a brocante in town?
The photo above and text below via Lolo Antiques
"The Antique French pot de confit or confit pot from southwest France having a beautiful yellow glaze with rare green drips and 2 handles, circa 1890s. Utilitarian earthenware vessels like this one were a staple in French kitchens, especially in the South of France, where the weather was warmer. The word confit means “to preserve, " and these charming pots made it possible to cook different types of foul and preserve the meat in its own fat. French confit pots are easily recognizable because of their beautiful glazed upper sections and unglazed bottoms. The bottom half of the pot was left unglazed because it would be buried in the cool soil of the cellar or placed in a stone-lined larder up to the glazing line. This storage process preserved the cooked meat without refrigeration so it could then be enjoyed throughout the winter months. The vibrant glaze of this pot, with the rare green drips, has aged with character and developed a beautiful patina."
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