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Cretons is a French-Canadian pork pâté and is sometimes known as Gortons around New England. This mildly spiced pork pâté spread is popular in Quebec and areas of New England dense in French-Canadians.
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Cretons: A French-Canadian Pork Pâté (Potted Meat)
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Total Time: 1 hours 15 minutes
- Yield: 1 pound 1x
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Description
Cretons is a French-Canadian pork pâté and is sometimes known as “Gorton” around New England. This mildly spiced pork paté spread is popular in Quebec and areas of New England dense in French-Canadians.
Ingredients
- 1 pound ground pork
- 1 medium onion chopped
- 2 cloves garlic, minced
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- 1 tsp pepper
- 2 cups chicken or beef stock, milk, OR water
- 1 cup fresh bread crumbs
Instructions
- Place a medium sauce pan over medium heat.
- When 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 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 mixture to cool.
- If needed add beef stock or water so the mixture seems just spreadable.
- Either with an immersion (stick) blender (affiliate link) or food processor (affiliate 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 best results. Serve with crostini or toast points.
Notes
Serve on crackers as a snack, crostini for a great appetizer, toast points for a hearty breakfast or with mustard as a sandwich for lunch. This also would make a great camping food since it is so versatile. Prepared ahead of time, it would make a lovely addition to the other chilled foods in your cooler.
- Category: Appetizer
- Method: Stove top
- Cuisine: French
Keywords: Cretons: A French-Canadian Pork Pâté (Potted Meat), appetizer, easy, Canadian, French potted meat, PArty food, Pork butt, Pork sausage, ground pork, Recipes, Pork pate,
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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.