This lovely yellow confit pot with a pretty brown-ochre interior is from southwest France and dates from the late nineteenth century. Note that the base of the pot 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.  

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 minor chips to glaze around rim as seen in photos.