Québec-Style Cretons

This cold pork spread is part of Quebec's French heritage in the lower St. Lawrence River valley and is typically eaten at breakfast. Although it may not be the healthiest dish, this delicatessen tastes simply delicious!

Preparation: 15 minutes

Cook time: 2-1/2 to 3 hours

Portion: this recipe yields about 4- 250 g jars

INGREDIENTS

Solidified bacon fat

• 2 lb ground pork (or you can use ground turkey for a leaner version)

• 1 large onion - finely chopped

• 6 garlic cloves - crushed and finely chopped

• 1 celery stalk – finely chopped

• 2 cups of our Savory Chicken Broth

• 1 Tbsp bacon fat (solidified) - from previously cooked bacon (important: color should be white and free of bacon debris and/or pan scrapings - see picture)

• 1/2 tsp (each): cinnamon, all-spice, ground clove

• 1/4 tsp Fennel seeds - crushed

• 2 tsp Kosher salt

• 1/4 tsp fresh ground black pepper

• 1/2 cup ground oatmeal (large flakes)

• 1-1/2 Tbsp sour cream

PREPARATION

1. In a saucepan, add pork, onion, garlic, celery and spices - mix thoroughly.

2. Add the chicken broth, cover and gently simmer for 1 hour, stirring occasionally.

3. Using a potato masher, mash meat until all crumbled.

4. Add oatmeal, sour cream and blend well.

5. Simmer (uncovered) for about 1-1/2 to 2 hours, until liquid has evaporated.

6. Keep stirring frequently to prevent sticking (usually when the liquid reaches the surface)

7. Continue simmering until the consistency is a bit thicker than cooked oatmeal and still moist.

8. Keep refrigerated (best when served cold).

Spread on your favorite multigrain toast or cracker. Enjoy!

---

References:

• History of Creton. pappy's creton. (n.d.). https://www.pappyscreton.ca/history-of-creton.html