Cretons

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Cretons

Alternative names	Gorton, corton, cretonnade
Type	Spread
Place of origin	Canada
Region or state	Quebec
Main ingredients	Pork, onions, spices

Cuisine of Quebec
Products Maple Maple syrup Maple butter Maple taffy Maple sugar Cheese Cheese curds Oka Ermite Drinks Wine Beer Ice cider Montreal Steak Spice
Dishes Betteraves marinées Cipâte Cretons Hot chicken Fèves au lard French Canadian pea soup Montréal bagel Montréal smoked meat Oreilles de crisse Pâté chinois Pâté au saumon Pizza-ghetti Poutine Steamies Tourtière
Desserts Date square Grands-pères Pets de sœurs Pouding chômeur St. Catherine's taffy Sucre à la crème Tarte au sucre
Acadian foods Fricot Ploye Poutine râpée Râpure
Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean Quiaude
v t e

In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese.

Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf. Some recipes include minced garlic.

The mixture is simmered gently over low heat, and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm. Pig marrow is also often added to form a gelatin that allows it to congeal.

Technically, cretons is pork-based; otherwise, it is a cretonnade, especially if it is veal- or poultry-based.^[1] However, the distinction is often not made, even in French, with either type being called cretons.

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• Food portal

• Cretons described by Marius Barbeau in A glimpse of Canadian Culture online exhibition at the Canadian Museum of Civilization
• HACCP Generic Model: Meat Spread (Cretons) Introduction at the Canadian Food Inspection Agency