History
Cretons arrived with early French settlers as a way to use every part of the pig through the winter. It became a fixture of the Quebec breakfast table, spread thick on toast beside eggs and often served with mustard. Nearly every family and deli keeps its own spice ratio. Today it turns up in Montreal delis, cabane a sucre spreads and supermarket tubs alike, a humble breakfast staple that has outlasted far fancier dishes.
Make it at home
Ingredients
- 500g ground pork
- 1 onion, finely minced
- 250ml milk
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp allspice
- 2 cloves garlic, minced
- Salt and pepper
- 2 tbsp breadcrumbs
Method
- Combine pork, onion, milk, spices and garlic in a pot.
- Simmer gently, stirring often, for about 1.5 hours until the pork is very soft and most liquid is gone.
- Stir in the breadcrumbs, season well and mash to a coarse spread.
- Pack into a dish and chill overnight until set. Serve cold on toast.
Tip from the editors. Keep the heat low and stir often; boiling hard makes the pork tough instead of soft and spreadable.
Where to eat cretons
Cretons in Montreal
Featured by TableJourney as a signature dish of Montreal. See the Montreal signature dishes guide for the canonical version.
More cities are in research. Want cretons covered somewhere specific? Tell us where you want to eat.