How to Make Cretons | A French Canadian Pork Pate | Quick and Easy Recipe

Or some call it gorton or corton, especially among New Englanders of French-Canadian origin; it’s a forcemeat -style pork spread containing onions and aromatic spices. A delicious quick breakfast or quick lunch meal; which was especially popular with miners in the 1800’s.




Cretons
1 pound ground pork
1/4 cup onion, finely chopped
1 garlic clove, finely chopped
1/8 Tsp Cinnamon
1/8 Tsp ground cloves
1/2 Tsp salt
1/2 Tsp black pepper
1 Tbsp lard
1/4 - 1/2 cup breadcrumbs
1 cup water (some people use milk)

In cook pot, combine all ingredients except the breadcrumbs. Cook over medium heat, stirring until the meat is broken up into crumbles and not clumping together.

Simmer, covered, for 2 hours. Check it every half hour or so to make sure there is enough liquid, adding a little water if necessary.

Taste and adjust seasonings if needed. Stir in your breadcrumbs. Continue stirring to incorporate and simmer for another three to five minutes. Place into small covered containers and either refrigerate for a few hours before serving. You can also freeze it up to three months.

Enjoy 😊