French 19th Century Duck Confit Jar
France1860 - 1880
Green glazed confit jar for storing duck meat and fat. Most of these jars are only glazed on the top half of the jar and in the inside to save money. The glazed yellow interior of the jar held the meat and fat inside. For storing, meat needed to be kept cold, so holes were dug in the ground and the dirt would come up half way up the jar, hence the reason why the lower half of the pot does not need to be glazed.