Recipe by Mike Pellerin
There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk.
Top Review by Skooch
Oh my! My grandmother use to make this all the time and, unfortunately, she's passed away. I will definitely try this but, in the mean time, wanted to say thanks for posting and bringing back such happy memories! :) (I use to eat this on toast or crackers)
- 3 lbs ground pork butt (or ground pork)
- 1 medium onion (chopped fine)
- 1 tablespoon allspice
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon cinnamon
- 2 cups water (you may not need it all)
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon salt
Directions See How It's Made
- If your meat is too lean, cut up 1/4-1/3 pound Salt Pork, and render into lardons. Remove the salt pork bits, then continue the recipe, omitting the salt. Do not use bacon for the extra fat, bacon is smoked. You can use Lard, 1-2 T, in a pinch.
- Put all ingredients into a large sauce pot, just covering by an inch with the water.
- Mix together.
- Simmer on low, stirring frequently for 3-4 hours.
- Add water as needed to keep moist and from sticking.
- After the allotted cooking time you should have simmered the mixture down till there is about an inch of combined fat and water.
- Taste to check the seasonings. If your spices are old, you may need to re-spice the mixture (with the same amounts), then cook out the raw taste a bit.
- Transfer to a bowl to cool, stirring to keep fat suspended in meat.
- Serve warm on toast, or cold for sandwiches.