What you should expect to pay£30-£45
Burgundian Confit Pot
Glazed terracotta pots were used in the 19th century to preserve food, in particular meat products. The meat would have been boiled and then stored in the sealed jars. Covered in a cloth and placed in a dark, cool place this type of preservation was popular in times before refrigeration was introduced.
Most countries and regions had a local ‘style’ of jar, the most commonly recognised are the Burgundian (curved putty colour), Italian (straight putty colour) and Provencal (curved with a glazed ochre or green top).