Birmingham - Pottery

A colorful 19th century French pot de confit or confit pot from southwest France having two handles and a yellow ochre glaze with green and caramel drips, circa 1870s. Utilitarian ea...

A 19th century barro negro or black clay botijo, hand made in the village of Verdú in the Catalan region of Spain, circa 1890s. This beautiful utilitarian pot, with its wide belly, top handle, and one mouth where it's filled and one mouth called a pitón or pitorro to drink from, is a traditional porous clay Spanish vessel originally designed to contain water. The botijo is a typical element of Spanish culture and can be found in nearly every rural town and varies in shape, color, and material depending on the area. The Verdú jugs are known for their ability to keep water cool and very fresh because of their porosity. The expression "they always cry" is well known. Today, this antique clay jug can be used as a vase, stand alone conversation piece, or grouped with other pieces of blackware on a table, shelf or kitchen counter. Beautifully decorative, it will be a wonderful addition to any collection. Each piece is a unique work of art, and its dusky matte patina only adds to its overall character and charm. Additional black clay pottery...

A signed 19th century barro negro or black clay tonel or barrel hand made in Miranda de Avilés in the Asturian area of ​​the Cantabrian coast of northern Spain, circa 1890s. This beautiful signed utilitarian pot, with its barrel shape, wide mouth, handles, and baling twine rope attached, was originally used to carry the water from the source to the house or the fields. Today, this antique clay vessel...

A 19th century French confit pot or egg pot with rare periwinkle blue exterior glaze and white interior glaze, circa 1890s, from Martres-Tolosone, a small vil...

A lovely 19th century French passoire en terre cuite or colander, circa 1890s, handmade of terracotta in Perpignan, known as the capital of French Catalonia, near the foothills of th...

A stunning 19th century French pot de confit or confit pot from southwest France having two handles and a rare dark green glaze on the outside with a yellow glaze inside the pot, circa 1880s. 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 for country cooks to slowly cook the duck or goose and and preserve the meat in its own fat. French confit pots are easily recognizable because of their beautiful glazed upper sections and often unglazed bottoms. The bottom half of the pot was usually, but not always, 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 luminous green glaze of this antique pot has aged with character and developed a lovely patina. The imperfections and chips help authenticate confit pots and only add to the charm. Of all the antique confit pots, those having a green glaze are the most rare to find, making them highly collectible and amongst the most collected antiques from France...

A 19th century French water jug or cruche orjol from the Languedoc region in southwest France, having a mustard yellow glaze and two beautifully arched handles that rise above the opening with the spout formed into the handle on one side, circa 1890s. This beautiful orjol is fully glazed unlike other cruches or gargoulettes and was a specialty of the region, now contained in the modern-day region of Occitanie. The beautiful patina of this antique French water pitcher...

A fantastic mid-19th century French cruche orjol or water jug from the Languedoc region in southwest France, having a rare and luminous green glaze and t...

A mid-19th century French conscience jug with bright yellow glaze having a potbelly shape with a small drinking or pouring spout and four handles, circa 1850s. This traditional Provençal jug...

Antique French pot de confit or confit pot, circa 1890s, from Martres-Tolosone, a small village in southwest France renowned for the pottery manufacturers called Faïenceries de Martres-Tolosane. The pottery or earthenware factories of Martres-Tolosane were established during the 18th century on the banks of the Garonne River, where clay deposits suitable for making earthenware were found. During the 18th century, there were a dozen Martraise earthenware factories listed, but the French Revolution and competition from England, especially, caused production to slow, leaving only two factories remaining by 1790. This utilitarian pot has a stunning white glaze and two handles, referred to as ears, and was originally used for preserving fruits or vegetables and to store eggs. Beautifully decorative, it will be a wonderful addition to any collection and add a touch of French Country charm wherever it's placed. French confit pots having an off white color like this one are not to be confused with typical confit pots that have brightly colored glazes only on the top half. Both have similar uses but the white glazed pots...

Rare 19th century French pot de confit or confit pot, circa 1890s, from Martres-Tolosone, a small village in southwest France renowned for the pottery manufacturers called Faïenceries de Martres-Tolosane. The pottery or earthenware factories of Martres-Tolosane were established during the 18th century on the banks of the Garonne River, where clay deposits suitable for making earthenware were found. During the 18th century, there were a dozen Martraise earthenware factories listed, but the French Revolution and competition from England, especially, caused production to slow, leaving only two factories remaining by 1790. Originally used for preserving fruits or vegetables and to store eggs, this utilitarian egg pot...

A mini 19th century French glazed earthenware kouglof cake mold from the Alsace region in Northern France, circa 1890s. This small terracotta bundt cake or b...