Cretons
A traditional French‑Canadian pork spread, lovingly passed down through the Ouellet family. Slow‑cooked, richly seasoned, and perfect for breakfast on the farm.
Ingredients
Pork roast or shoulder (with some fat, but not excessive; remove skin if present)
Onions
Water (for boiling and for finishing the cretons)
Option 1: El Ma Mia – Seasoning for Cretons
Option 2: Homemade spice blend:
Minced garlic
Ground cinnamon
Ground cloves
Ground allspice
Instructions
1. Prepare the Pork
Use a piece of pork with a bit of fat for richness. A roast or shoulder works best. Remove the skin if needed, then cut the pork into large chunks that will fit into your meat grinder.
2. Cook the Pork and Onions
Place the pork pieces into a large pot and add enough water to completely cover them. Quarter the onions and add them to the pot. Bring to a boil, then reduce to a simmer and cook until the pork is fully tender.
3. Drain, Cool, and Grind
Drain the cooked pork and onions — but keep the cooking water, as this broth will be used later. Allow the pork and onions to cool completely before grinding. Once cooled, grind them together using a meat grinder. Weigh the ground mixture to determine how much seasoning and broth to add.
4. Season the Creton
Choose one of the following seasoning methods:
Using El Ma Mia Creton Seasoning
Add 2 tablespoons per 2.2 lbs of ground pork/onion mixture.
Using Homemade Spices (per 2 lbs of meat)
1 clove garlic, minced
Pinch (about 1/16 tsp) ground cinnamon
Pinch (about 1/16 tsp) ground cloves
Pinch (about 1/16 tsp) ground allspice
5. Add Reserved Pork Broth
Add 1 cup of the reserved pork‑cooking water per 2 lbs of ground meat mixture.
6. Simmer and Finish
Return the seasoned mixture to the pot. Simmer on very low heat, stirring continuously to prevent sticking. As it cooks, the mixture should thicken and the meat should turn pale and creamy. If the mixture becomes too thick or dry, add small amounts of the reserved broth as needed to maintain a smooth, spreadable texture.
7. Cool and Store
Spoon the finished creton into jars. Let cool completely, then freeze for long‑term storage.
8. Serve
To enjoy, thaw a jar in the refrigerator overnight. Spread on toast for breakfast — the classic Ouellet way.