How to make creton

What is Creton?

Creton (sometimes pluralized as cretons in English, though technically singular in French) is a traditional French-Canadian meat spread, originating from Quebec. Key characteristics include:   

1. Main Ingredient: It's primarily made from ground pork.   
2. Texture: It has a texture somewhat similar to pâté, but often a bit coarser. It's designed to be easily spreadable when cold.
3. Flavor Profile: It's savory, traditionally seasoned with onions and warm spices like cinnamon, cloves, and allspice. Nutmeg and ginger are also sometimes used. The specific spice blend can vary significantly by region and family recipe.   
4. Preparation: The ground pork is simmered slowly with onions, milk (or sometimes water or broth), breadcrumbs (or sometimes oatmeal) as a binder, and spices until cooked and thickened.
5. Serving: Creton is almost always served cold, typically as a breakfast or brunch item, spread thickly on toast. It can also be served as an appetizer or snack.   

How to Make Creton at Home (General Steps & Ingredients):

Making creton at home is relatively straightforward, although recipes vary widely. Here's a general guide to the process and common ingredients:

Common Ingredients:

• Ground Pork: Usually lean or medium ground pork. Some recipes might mix in a little ground veal or chicken.   
• Onion: Finely chopped or grated.
• Liquid: Traditionally milk, but water or broth can be used.  
• Binder: Plain breadcrumbs or sometimes rolled oats (quick-cooking or traditional). 
• Spices: This is where recipes differ most! Common choices include:
  • Salt
  • Black Pepper
  • Ground Cloves
  • Ground Cinnamon
  • Ground Allspice
  • Sometimes: Ground Nutmeg, Ground Ginger, Savory.
• Fat (Optional): Some recipes might start by rendering a little salt pork or bacon fat for flavor, or simply use a bit of butter or oil to sauté the onions.

General Process:

1. Sauté Aromatics: Gently cook the finely chopped onions in a saucepan or pot over medium heat until softened (usually in a little fat or just with the rendering fat from the pork).
2. Cook the Pork: Add the ground pork to the pot. Break it up and cook until it's no longer pink. Drain off any excess fat if desired (though some fat adds flavor and texture).
3. Add Liquids, Binder, and Spices: Pour in the milk (or other liquid). Stir in the breadcrumbs (or oats) and all the chosen spices (salt, pepper, cinnamon, cloves, etc.).  
4. Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it cook slowly for at least 1 hour, or potentially up to 2-3 hours depending on the recipe. Stir occasionally to prevent sticking. The goal is for the pork to become very tender and the mixture to thicken considerably. It should look somewhat like a thick porridge.
5. Cool and Chill: Remove the pot from the heat. Let it cool slightly. You can blend it briefly with an immersion blender if you prefer a smoother texture, but traditionally it's left coarser.
6. Refrigerate: Transfer the mixture to small bowls, ramekins, or jars. Cover tightly (plastic wrap pressed onto the surface helps prevent a skin from forming) and refrigerate for at least 4-6 hours, but preferably overnight. The creton needs to chill completely to firm up and allow the flavors to meld.   
7. Serve: Serve cold, spread on toast, crackers, or baguette slices.   

Tips for Success:

• Spice to Taste: Start with smaller amounts of the warm spices (cloves, cinnamon, allspice) as they can be potent. You can taste and adjust seasoning partway through simmering (be careful, it's hot!).   
• Slow Cooking is Key: Don't rush the simmering process. Slow cooking makes the pork tender and allows flavors to develop.
• Texture: Adjust the amount of binder (breadcrumbs/oats) if needed. Too little, and it might be loose; too much, and it can be dry.
• Find a Recipe: Since variations are plentiful, it's best to search online for "creton recipe" or "recette de cretons" to find a specific ingredient list and detailed instructions that appeal to you. Look for recipes from reputable cooking sites or Canadian sources for authenticity.