Cretons is a French-Canadian pork pâté and is sometimes known as Gortons around New England. This mildly spiced pork spread is popular in Quebec and areas of New England dense in French-Canadians. It’s delicious served on crostini bread and makes the perfect accompaniment to a charcuterie board.
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Cretons Maison Ingredients and Tools:
Ingredients:
Ground Pork – I use Swift Premium but any brand will do.
Onions – Vidalia or Spanish yellow are both fine
Garlic – freshly garlic produces the most flavor.
Cinnamon – I use organic Saigon cinnamon
Allspice – not just for apple pie anymore!
Salt & Pepper – to taste for seasoning the pork pâté.
Fresh Bread Crumbs – I use two slices of bread which I form into crumbs using the food processor.
Tools:
Saucepan [paid link]
Food Processor [paid link]
Immersion Blender [paid link]
How to prepare this Easy Gortons Recipe:
Step 1: Simmer the meat and spices
Step 2: Make the fresh bread crumbs.
Step 3: Allow the mixture to cool and then blend it in the food processor to your desired consistency. Combine with the bread crumbs.
Step 4: Cool in the refrigerator allowing the flavors to meld for at least 4 hours or up to overnight. Serve and enjoy!
How to Serve French Pate Cretons Traditionnel
Cretons are best served on crostini bread, toast points, or crackers. We enjoy it with a dap of mustard and a small pickle slice. Cretons pork pate makes a great addition to your Holiday Charcuterie board.
Gortons Recipe FAQs
How much is a portion?
For the purposes of this recipe, a serving is 1/4 cup. This is the amount used in the calculation of the nutritional label.
What’s the best way to defrost pork?
- Refrigerator Thawing – plan on 1 full day for a one-pound package of ground pork. After thawing in the refrigerator, items such as ground meat should remain safe and good quality for an additional day or two before cooking.
- Cold Water Thawing – This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, about a pound, may thaw in an hour or less. If thawed completely, the food must be cooked immediately.
How to store leftovers?
Store leftovers in an air-tight container in the refrigerator for up to 4 days.
Need some other quick appetizers?
Air Fryer Ravioli
Nashville Hot Chicken Wings
Baked Parmesan Cheese Fries
BLT Dip
Barbecue Dry-Rubbed Chicken Wings
Spinach Dip Stuffed French Bread
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Cretons: A French-Canadian Pork Pâté (Potted Meat)
Equipment
- Stovetop
- Food Processor
- 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
- 0.5 tsp pepper
- 2 cups Water [Substitute: chicken stock or beef stock]
- 1 cup fresh bread crumbs [about 2 slices of bread]
Instructions
- Place a medium saucepan 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. 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 or food processor, 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.
Notes
Nutrition
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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.