Confit Pots @ Piranesi

Confit pots were used in the late 19th century in southwestern France to preserve meats.  (The word comes from the French verb confire meaning to preserve.)  Meat, traditionally duck or goose, was slowly cooked submerged in its own rendered fat and allowed to cool. The lower part of the pot, which was left unglazed, was buried underground and thus, the contents remained cool without refrigeration.  The rarest and most desired pots are the small pots and those with a green glaze.

We are delighted to have a new shipment of confit pots in all sizes.  They make wonderful gifts or are fun to collect.  Stop by Piranesi @ 2104 Magazine St., New Orleans, LA.

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