A shorter cylindrical French confit pot in stoneware with applied loop handles and a thick rolled rim, 19th century. The exterior is finished in a soft, pale oatmeal-toned glaze with fine craquelure throughout, over an unglazed lower section typical of regional storage wares from southwest France. Originally used for preserving duck and other foods under a layer of fat, this example shows the straight-sided, utilitarian form associated with later 19th-century production. Wheel-thrown with scattered kiln freckles and surface irregularities characteristic of rural pottery. Minor wear and glaze losses consistent with age and use. A quietly elegant example of French provincial confit ware with a refined, neutral palette.