Used for centuries throughout Italy and France, this style of vessel was used to store fish- mainly sardines and anchovies. Originating from the Puglia area in Italy, fish were packed in oil and covered in a thick layer of salt. The cooling terracotta would act as refrigeration and keep the fish for months without spoiling.
From the 1800s this sardine pot is aged with a beautiful patina and measures 9.5”’tall x 7”diameter x 10” handle to handle.