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| Alternative names | Gorton, corton,cretonnade |
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| Type | Spread |
| Place of origin | Canada |
| Region or state | Quebec |
| Main ingredients | Pork,onions,spices |
| Cuisine of Quebec |
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In Quebec cuisine,cretons (sometimesgorton orcorton, especially amongNew Englanders ofFrench-Canadian origin) is aforcemeat-styleporkspread containingonions andspices. Its fatty texture and taste make it resemble Frenchrillettes. Cretons are usually served ontoast as part of a traditional Quebecbreakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec), known in English ashead cheese.
Recipes vary, but traditional preparation involves covering 1–3 lbs of groundpork 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 groundcloves. Other spices often used includecinnamon,allspice,ginger,nutmeg, andbay leaf. Some recipes include mincedgarlic.
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 acretonnade, especially if it is veal- or poultry-based.[1] However, the distinction is often not made, even in French, with either type being calledcretons.
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