From the Kitchen: Cretons

Creton ready to simmer
Among the foods of French Canada that I remember and love the best, cretons has to be a favorite of mine. Somewhat similar to the French’s “Rillettes“, it’s a flavorful mix of ground pork, finely diced onions, and various spices, almost always including ground cloves.

COOK TIME 1 Hr 10 Min
READY IN 1 Hr 20 Min

INGREDIENTS (( Nutritional Information:

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101
  • Total Fat: 6g
  • Cholesterol: 26mg
  • Sodium: 49mg
  • Total Carbs: 3.5g
  •    Dietary Fiber: 0.3g
  • Protein: 7.8g


1 pound ground pork ((Variations: a ground pork and ground veal mix is also very tasty)) (If using a leaner pork, consider adding 4 oz salt pork, finely diced, rendered down until the oil stops bubbling; adjust salt accordingly. Alternately, you can also add 1/4 cup of lard)
1 cup milk
1 onion, very finely chopped
1 clove garlic, very finely chopped
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
1/4 cup dry bread crumbs (use about 3-5 slices fresh bread, without the crust, and oven-dried for a smoother texture)
Place the ground pork, lard or salt pork if using, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over low heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste.

For a smoother, more easily spread texture, put the mixture in the food processor and blend for a few moments.

Transfer to a small container (such as a ramekin or two) and keep refrigerated for up to 12 days.

Serve with toast, baguette, or on the side with waffles or pancakes. Also delicious with eggs, of course. Enjoy!

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