Canadian cretons is a pork spread that is popular in Quebec and other French-Canadian communities. It is made with ground pork, onions, garlic, and spices, and is typically served on toast or biscuits.
Cretons is thought to have originated in the early days of French Canada, when settlers needed a way to preserve their meat during the winter months. The pork would be ground and mixed with spices, and then cooked over a low heat until it was rendered and all of the moisture had evaporated. The cretons would then be stored in crocks or jars, and could be eaten for months afterwards.
Cretons is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a popular appetizer or snack and can be spread on toast or biscuits, served with eggs and bacon for a hearty breakfast, added to a sandwich or wrap, used as a filling for empanadas or tamales, topped with cheese and baked for a delicious warm dip, or served with crackers or vegetables for an appetizer or snack.
French Canadian Pork Pate (Cretons)
Equipment
- Medium saucepan
- Food processor
Ingredients
- 1 lb. Ground pork
- 1 cup Onion, finely chopped
- 2 cloves Garlic, minced
- ½ tsp Ground cinnamon
- ¼ tsp Allspice
- 1 tsp Salt
- 1 tsp Black pepper
- 2 cup Whole milk or unsalted chicken stock (Sub: beef stock or water)
- 1 cup Bread crumbs (approx. 2 slices of bread)
Instructions
- I a saucepan over medium heat, add olive oil and gently fry the pork, break up the chunks. Cook until the pork turns from pink to gray, a few minutes.
- Add onion, garlic, spices, salt and pepper to the saucepan. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. Add milk, lower heat to low and simmer for 1 hour.
- If mixture dries out too fast, add a little more milk. After a hour, stir in bread crumb. Remove from heat and allow mixture to cool.
- Transfer cooled mixture to a food processor and pulse until mixture becomes fine and granular but not pasty.
- Wrap mixture tightly in plastic wrap and place in an airtight container. Refrigerate for a few hours.Serve with toast points or crostini.
