# Cretons

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> Source: https://en.wikipedia.org/wiki/Cretons
> Source revision: 1323407484
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{{Short description|French-Canadian pork-based spread}}
{{for|the bread|croutons}}
{{More citations needed|date=February 2021}}
{{Infobox food
| name             = Cretons
| image            = Creton_du_Porc.jpg
| image_size       = 250px
| caption          = 
| alternate_name   = Gorton, corton, {{lang|fr|cretonnade}}
| country          = [Canada](/source/Canada)
| region           = [Quebec](/source/Quebec)
| creator          = 
| course           = 
| type             = [Spread](/source/Spread_(food))
| served           = 
| main_ingredient  = [Pork](/source/Pork), [onion](/source/onion)s, [spice](/source/spice)s
| variations       = 
| calories         = 
| other            = 
}}
{{French Canadian cuisine}}
In Quebec cuisine, '''{{lang|fr|cretons}}''' (sometimes '''gorton''' or '''corton''', especially among [New England](/source/New_England)ers of [French-Canadian](/source/French-Canadian) origin) is a [forcemeat](/source/forcemeat)-style [pork](/source/pork) [spread](/source/spread_(food)) containing [onion](/source/onion)s and [spice](/source/spice)s. Its fatty texture and taste make it resemble French ''[rillettes](/source/rillettes)''. Cretons are usually served on [toast](/source/Toast_(food)) as part of a traditional Quebec [breakfast](/source/breakfast). It is not to be confused with "''fromage de tête''" (''tête fromagée'' in Quebec), known in English as [head cheese](/source/head_cheese).

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

== Cretonnade ==
Technically, ''{{lang|fr|cretons}}'' is pork-based; otherwise, it is a ''{{lang|fr|cretonnade}}'', especially  if it is veal- or poultry-based.<ref>{{cite web|title=Les cretons|website=L'épicerie (série télévisée)|language=fr|date=2004|quote=[...] des produits à base de veau ou de volaille, dans ces cas-là on parle de ''cretonnade''. Le terme ''cretons'' est réservé au porc.}}</ref> However, the distinction is often not made, even in French, with either type being called ''{{lang|fr|cretons}}''.

==See also==
* [List of spreads](/source/List_of_spreads)
* {{portal-inline|Food}}

==References==
{{reflist}}

==External links==
* [http://www.civilization.ca/cmc/exhibitions/tresors/barbeau/mbh0611e.shtml Cretons] described by [Marius Barbeau](/source/Marius_Barbeau) in ''A glimpse of Canadian Culture'' online exhibition at the [Canadian Museum of Civilization](/source/Canadian_Museum_of_Civilization)
* [https://web.archive.org/web/20090224224641/http://www.inspection.gc.ca/english/fssa/polstrat/haccp/cretons/cretonsie.shtml HACCP Generic Model: Meat Spread (Cretons)] Introduction at the [Canadian Food Inspection Agency](/source/Canadian_Food_Inspection_Agency)

{{Meat}}

Category:Canadian meat dishes
Category:Cuisine of Quebec
Category:Spreads (food)
Category:Pork

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Adapted from the Wikipedia article [Cretons](https://en.wikipedia.org/wiki/Cretons) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Cretons?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.