Cretons - French Canadian Meat Spread

Delightful Repast is all about comfort food. And Cretons (pronounced kreh-tohn) – French Canadian Meat Spread – is one of the classic Quebecois comfort foods my husband grew up with.

As with Tourtiere – French Canadian Meat Pie, Mr Delightful hadn't had this dish since his Mémé died many years ago. I decided to give it a try.

Knowing Mr Delightful’s “texture issues” (he won’t touch pâté, hummus, guacamole, dips of any kind), I couldn’t quite believe that he ate and enjoyed cretons in his youth!

With that in mind, I decided to make just a small batch. But I needn’t have worried. It was a hit! Especially on my toasted Homemade Sourdough Sandwich Bread. 

Though it is traditionally spread on toast and served for breakfast, we had it for lunch, since we nearly always have oatmeal and fruit for breakfast. Mustard and gherkins (cornichons would be good) are the traditional go-withs.

I wanted to take an “in progress” cooking photo, but cretons really isn’t that photogenic while it’s cooking. But you can see in the photos of the finished product that I left it just a bit chunky.

I thought of giving it a few licks with the immersion blender, which you can do if you want a smoother spread, but what with Mr Delightful’s aforementioned issues I thought I better leave it alone.

Have you ever made, or had, cretons? For breakfast, or as an hors d’oeuvre?

Cretons - French Canadian Meat Spread

(Makes three 3/4-cup pots)

1 pound (16 ounces/454 grams) pastured ground pork
1 small (4 ounces/113 grams) yellow onion, finely chopped
1 cup (8 fluid ounces/237 ml) milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon allspice
1/8 teaspoon mace or nutmeg
1/8 teaspoon cloves
1/4 packed cup soft breadcrumbs

1 In 2-quart saucepan, combine all ingredients except the breadcrumbs. Cook over medium heat, stirring with a large fork until the meat is broken up into crumbles and not clumping together.

2 Simmer, covered, for 2 hours.* Check it every half hour or so to make sure there is enough liquid, adding a little water if necessary. There was no need for me to add liquid as there was plenty of fat in the ground pork.

* I just have to show you my new ThermoWorks Christopher Kimball Signature Timer. I've had it since October, and I think it's the best purchase I've made all year! Sleek and unbulky but with bigger buttons, and it's two timers in one. Great gift idea, too. I want to buy one for everyone!

3 Taste and adjust seasoning. Stir in the breadcrumbs. Cook, stirring, for another 5 minutes or so. Pack into three 3/4-cup ramekins or in glass jars. Refrigerate for at least 4 hours or overnight before serving; keeps in refrigerator for several days. May be frozen for up to 3 months.

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Jean