Among the many mysteries surrounding cassoulet is the question of its exact origins. It is believed to have been born in Castelnaudary, but this has been disputed. More certain is the provenance of the dish's name, which derives from cassole—originally cassolo in the Occitan language—meaning the dish in which a cassoulet is customarily prepared. This brick-colored earthenware bowl was, it seems, first fabricated in Issel, a village north of Castelnaudary once famous for its pottery. Today, a single enterprise continues to craft cassoles by hand: Poterie Not Freres, near the village of Mas-Saintes-Puelles.