Emeril Lagasse's Creton

"Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time."
photo by Tracey C. photo by Tracey C.
photo by Tracey C.
photo by Tracey C. photo by Tracey C.
photo by Joy B. photo by Joy B.
Ready In:




  • In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
  • Add the onions and garlic, and cook for 1 minute.
  • Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
  • Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
  • Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
  • Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
  • Remove from the heat and adjust the seasoning, to taste.
  • Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
  • Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
  • Serve with thinly sliced French bread or toasted French bread croutons.

Questions & Replies

  1. How long would this last if stored in glass jars? Would they have to be refrigerated? My father in law makes it occasionally, and he doesn't store in the fridge.. I can't wait to try making it myself!


  1. This is pretty close to what my Memere used to make. However, she would slow cook a piece of Boston Pork Butt with the fat on for a few hours so you could shred the meat with a fork. It's less healthy...but very flavorful!
  2. I started making this last year and what a difference from store bought. I give it as gifts at the holidays and my friends love it even older French Canadiens day it brings them back to what Thier parents made. I do change it a little I add a 1\4 # of breakfast sausage and I adda little bacon grease at the end to make it more spreadable when chilled.
  3. Great recipe. My Quebecois partner loves my creton. What better praise can one get? I usually double the recipe. Just don't double the pepper or it comes out a little too peppery
  4. I liked this recipe! I didn't want to take time to make bread crumbs so I crushed Saltine crackers. Keeping in mind the amount of salt this could add, I adjusted the salt content at the end to my taste.
  5. the taste is about right except for one thing: I forgot it's Emeril, and it came out a tad salty. Actually, a flat out too salty. I needed to either add more breadcrumbs, or reduce the salt to 1/2 teaspoon so that I can adjust later. It's a lot easier to add than to remove, after all. Otherwise, c'est comme chez nous :)


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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