Romertopf

Clay pot cooking has it's origin several thousand years ago when a prepared chicken was covered with mud and thrown into the ambers of a fire. When the clay had dried and hardened, it was taken out and the mold broken with the result of a fabulously tasting chicken.

Our present use and shapes were developed in Germany in 1967 by Romertopf, who successfully marketed the Romertopf for the past 40 years with over 20 million units sold worldwide.




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