These pots are from The Manufacture’s archives.
In 1413, the adjective “Terrin” (land) gave name to this wonderful object: the Terrine defined as an earthenware container, sufficiently deep and provided with a lid, in which you cook and preserve some kind of meat. Pâté recipes dating back to the middle Age use Terrines to cook and serve these foods. In the 16^th century, the most fashionable Terrines were cockerel, golden beak woodcock, chicken, duck and venison. Because our stoneware is fired at a very high temperature, it is completely vitrified and particularly non porous, meaning that odours cannot be transmitted.