French-Canadian cretons recipe that’s cozy, make-ahead, and perfect on toast or crostini. You will love the savory pork spread, warm spices, and easy steps. If you’ve never tried a French-Canadian cretons recipe, think of it as a rustic pork pâté for toast. Never boujee, always delicious.
This French-Canadian cretons recipe is simple, nostalgic comfort food: warm spices, savory pork, and a rich, spreadable texture that gets even better after chilling. This make-ahead appetizer is perfect for entertaining, and turns basic toast and crackers into something special.
Why this recipe works
- Browning and a gentle simmer build deep pork flavor, then soften everything into a spreadable base.
- Warm spices (cinnamon + allspice) add that classic French-Canadian “cozy” profile without being overpowering.
- Fresh breadcrumbs thicken the mixture and help create the signature pâté-like texture.
- Blending at the end lets you control the final texture (fine and granular, not pasty).
- Chilling time gives the flavors a chance to meld so it tastes fuller and more balanced.
Ingredients (& what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Ground pork – the base; its fat creates richness and the “potted meat” texture.
- Onion, chopped – adds sweetness and depth as it cooks down into the pork.
- Garlic, minced – builds savory background flavor.
- Cinnamon – warm, traditional note that makes cretons taste “old-world cozy.”
- Allspice – peppery-clove warmth that rounds out the pork.
- Salt (to taste) + Pepper – wakes up the whole mixture; adjust based on your stock and preference.
- Water (or unsalted chicken stock/beef stock) – keeps the mixture loose enough to simmer into a spreadable, cohesive pâté.
- Fresh breadcrumbs (about 2 slices of bread) – thickens and helps set the final texture.
- Olive oil
How to make French-Canadian cretons recipe
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Brown the pork. Heat a medium saucepan [paid link] over medium heat. Add 2 Tbsp olive oil, then cook the ground pork until done, breaking it up as it cooks.
- Build the flavor base. Add onion, garlic, cinnamon, allspice, salt, and pepper. Cook until the onion/garlic are soft and translucent.
- Simmer until thick. Add the water (or stock), reduce to a low simmer, and cook about 1 hour, stirring now and then.
- Adjust as needed. If it starts to dry out, add a splash more water/stock to keep it at a very-thick-sauce consistency.
- Thicken with breadcrumbs. Stir in fresh breadcrumbs until combined. Remove from heat and cool.
- Blend to your texture. Use an immersion blender [paid link] or food processor [paid link] to grind until fine and granular (not pasty).
- Chill to finish. Transfer to a glass/ceramic container, cover well, and refrigerate several hours to overnight. Serve with crostini or toast points.
Pro Tips
- Don’t over-blend. The best French-Canadian cretons recipe is slightly granular, not perfectly smooth.
- Watch the salt. If you use stock (especially salted), reduce the amount of added salt and adjust at the end.
- Aim for “thick sauce” before blending. Too wet = looser spread; too dry = crumbly. Add liquid in small splashes.
- Chill matters. The flavor noticeably improves after several hours (even better overnight). Make this French-Canadian cretons recipe a day ahead for the best flavor.
Recipe variations
- Beef “Gorton” version: swap in 80% lean ground beef for a similar result (avoid extra-lean).
- Sweeter-spice profile: add a tiny pinch more cinnamon (go slow—cretons should stay savory).
- Herby twist: add a pinch of thyme or sage while simmering for a more “holiday pâté” vibe.
- Texture tweak: blend only half, then stir it back in for a chunkier, rustic spread.
Serving suggestions
- Garlic Bread, crostini, or crackers (classic).
- Add mustard + a pickle slice for bite and contrast.
- Serve alongside a charcuterie board with cheese, fruit, and something crunchy.
New life for leftovers
- Breakfast toast upgrade: cretons on toast with a fried egg on top.
- Sandwich spread: thin layer on bread with mustard and pickles (deli-style).
- Party bites: spread on crostini and top with cornichons or caramelized onions.
Storage
- Refrigerator: store in an airtight container for up to 4 days.
- Food-safety note: keep it chilled; set out only what you’ll use and return the rest to the fridge promptly.
People often ask (FAQs)
How much is a serving?
A serving is 1/4 cup (used for nutrition calculations).
What’s the best way to defrost ground pork?
Refrigerator thawing takes about 1 day per pound; cold-water thawing is faster but requires changing the water every 30 minutes. Cook immediately once fully thawed.
Can I substitute beef for pork?
Yes—use 80% lean ground beef so there’s enough fat for flavor and texture.
Why does my cretons seem dry while simmering?
Just add small splashes of water/stock to keep it at a thick-sauce consistency as it cooks.
Do I really need to chill it?
Yes—chilling several hours (or overnight) improves spreadability and lets flavors meld.
Final thought
If you love make-ahead appetizers that feel special with almost no effort, cretons belongs in your fridge—ready for toast, boards, and snack attacks all week. Pin it now so you’ve got it when the craving hits.
Cretons: A French-Canadian Pork Pâté (Potted Meat)
Equipment
- Stovetop
- Food Processor [paid link]
- Small Stock Pot
Ingredients
- 1 pound ground pork
- 1 cup onion chopped
- 2 cloves garlic , minced
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp salt , more or less to taste.
- 0.5 tsp pepper
- 2 cups Water Substitute: unsalted chicken stock or beef stock – see notes
- 1 cup fresh bread crumbs [about 2 slices of bread]
Instructions
- Place a medium saucepan [paid link] over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
- Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
- If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
- Either with an immersion (stick) blender [paid link] or food processor [paid link], grind until fine and granular but not pasty.
- Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results. Serve with crostini or toast points.
Video
Notes
Nutrition
More Recipes You’ll Love
If you love THIS RECIPE, you might also enjoy more recipes from our French-Inspired Cuisine collection. Looking for even more ideas? Browse our full set of recipe group boards to find your next favorite meal.
📌 Save this recipe for later
Heading to Quebec City for the first time in a month and a half. I’m starting to try foods I will encounter there. I made cretons for the first time tonight and enjoyed it. This recipe was the starting base and I added a few flavors I particularly like. Thumbs up!
That’s awesome! Any recipe is just that — a starting point to tweak to your specific tastes. I’m so glad you enjoyed it. If you get a chance, try the French Meat Pie. I had the opportunity to try one in Calgary this past summer and it was just like my Meme’s recipe!
Ha! Great recipe! As you said, each family has their own version – mine does not include garlic, but adds a stick of celery! Happy to see the allspice – not many recipes that you read include it. Our first new england cold snap is promised for next week so there’s a pot on the stove with a couple of pounds simmering. Thanks for the recipe!
can ground beef substitute for the pork when making corton/creton
thanks
annafourtwo@aol.com
Absolutely! I’d use 80% lean ground beef, otherwise, you won’t have enough fat and it won’t come together into the pate. Fat is for both flavor and texture in this recipe.
We enjoyed so much this recipe, just like my mom used to make, many thanks.
OMG….I followed the recipe and 1 Teaspoon of salt is way to much salt.
Hi.
I plan on using 3 lbs of ground pork to feed more people and to put in jars as gifts.
Can I just triple the ingredients in the list or do I need to make other adjustments?
Thanks for your help.
My Memere would roast a 4 lb pork shoulder and when it was cool enough to handle – pass it through a meat grinder along with the onions. This made the mixture smooth and creamy. It was simmered for 4 hours with the seasonings and spices. We placed the crotons in small containers and sealed really good. They were ready to go for a great appetizer!
Hi! I know this has been posted a while; hoping I can get an answer as I am trying to compare a few recipes. I don’t see that the recipe says to add the water/stock/(milk) to the simmer. Is it just “if needed,” or would the 2 cups be added before simmering, then more if needed? Thanks!
Hi. Yes. This is on the recipe card in step two now. Have a great day.
Great recipe and bit of history. Just came upon this from a whole hog customer of our farm. He was asking about the use of back and leaf fat from his pig for his family Gorton recipe. Only thing I would add to your piece, try pasture raised pork and pork fat as a nutrient rich substitute for the commodity ground pork. Just as our Canadian ancestors did 100 years ago when pork was pork. Planning to try your version. Thank you.
There’s no bread crumbs in ours. Straight pork baby! We’re also from Quebec, milk, and cinnamon in ours.
Cortons, along with my Memere’s crepes, are THE tastes of my New England childhood! Makes my mouth water just thinking about them and my heart warm just thinking about my wonderful Memere.
Just like my meme makes. This is perfect
Hi, i’m from Montreal Quebec yes, cretons is from here, along with “pouding chômeur “ ( a delicious warm cake in sauce ) “ poutine , and our sugar pie “.
That “ creton “ recipe sounds right.
Thanks, Johanne. I’m glad to get a nod to my grnadma’s recipe.
My grandmother always made this and I’ve been trying to find her recipe and this is so close!!
In Quebec it’s made very different staring with milk.
Thanks Norma, I do remember my grandma sometimes using milk. I’m sure each family has a combination of spices they enjoy.
I’ve been looking for this recipe for what seems like forever! Thanks so much.
Thanks, Gayle. So glad I could help.
The recipe that was passed on to me didn’t have bread crumbs or milk but did have a packet of gelatin, a few shakes of cloves, tiny bit of nutmeg, and chopped celery leaves.
It’s another example of a recipe that each family uses what’s on hand and adjusts the herbs and spices to fit their family’s palate. Thanks for sharing your family’s version!