Small but mighty, these grey-and-blue Alsace pots punch well above their weight in charm. Made in the traditional Westerwald style that spread across Alsace in the 18th and 19th centuries, they were once used to store olives, mustard, or even lard in farmhouse kitchens. The salt-glazed stoneware, decorated with cobalt brushstrokes, was both practical and decorative, a regional signature that still stands out centuries later. We have three of these little survivors, exactly as pictured, and Sylvie likes them scattered on a table with sea salt, olives, or even paper clips, function meeting history with ease.
Minor variations from the images may occur unless otherwise noted. All sales are final.
