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Cretons

Cretons is a pork spread that used to be very popular amongst French Canadians working in the woods. This is best appreciated spread on toasts or plain multigrain bread.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine French
Servings 12 people
Calories 1509.3 kcal

Equipment

  • 1 Large Heavy-Bottomed Saucepan Essential for even cooking and preventing scorching during the long simmer.
  • 1 Wooden Spoon or Heat-Resistant Spatula For stirring and breaking up the pork efficiently.
  • 1 Cutting Board
  • 1 Chef's knife For finely chopping the onion and garlic.
  • 1 Airtight Storage Container(s) For chilling and refrigerating the finished cretons.

Ingredients
  

Main

  • 1 pound ground pork
  • 1 cup milk
  • 1 onion chopped
  • 1 clove garlic chopped, or to taste
  • 1 pinch ground cloves or to taste
  • 1 pinch ground allspice or to taste
  • salt and pepper to taste
  • ¼ cup dry bread crumbs

Instructions
 

  • Cook ground pork, milk, onion, garlic, cloves, allspice, salt, and pepper in a large saucepan over medium heat for about 1 hour. Stir in bread crumbs and cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

Notes

To elevate the depth of flavor, consider gently sautéing the finely chopped onion and garlic in a touch of butter or lard before adding the pork. This mellows the aromatics and builds a richer base. Ensure a low, steady simmer during the hour-long cook time to allow the pork to break down and the flavors to meld without scorching. The ground cloves and allspice are key; use freshly ground if possible for superior aroma. For optimal texture, aim for a consistency that is spreadable but still has some body. If it seems too loose after adding bread crumbs, continue to cook and stir gently until it thickens slightly. This spread benefits greatly from chilling overnight, allowing the flavors to fully develop. Serve with crusty bread or artisanal crackers, perhaps alongside cornichons.