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This classic Quebec pork spread is great for a speedy breakfast or as a satisfying app. Cretons get even tastier the next day since the spices have more time to mingle and really boost the flavor.
I've been making this since my Quebec grandma shared it with me. Spreading it on a piece of toast every morning instantly brings back childhood flavors.
Tasty Ingredients
- 60 ml dry breadcrumbs: Thickens everything up beautifully.
- Salt and pepper: Just add as much as you like.
- 1 pinch allspice: Gives a tiny bit of sweetness.
- 1 pinch ground cloves: This one’s classic and totally key.
- 1 garlic clove, finely chopped: Toss in another if you like a stronger punch.
- 1 onion, diced fine: Adds a sweet and mellow kick.
- 250 ml whole milk: Makes the mixture creamy and helps everything blend.
- 450 grams ground pork: Go for a cut with some fat for more taste.
Step-by-Step Directions
- Let it chill and set:
- Pop the finished mix into a lidded container and let it cool down before tossing it in the fridge. Leave it overnight—trust me, the taste only gets better with time.
- Time for final touches:
- Stir in the breadcrumbs and let it bubble for about 10 minutes until it tightens up nicely. Try it and season more if you want.
- Long, slow simmer:
- Dial the heat low and let it cook for roughly an hour. Stir every so often so nothing catches on the bottom. It should fall apart easily and not be watery anymore when you’re done.
- First round of cooking:
- Grab a big pot, toss in the pork, milk, onion, garlic, and all the spices. Mix everything real well so it comes together.
- Get everything ready:
- Chop that onion and garlic super small so it almost disappears when cooked.
What makes this one special? It's just honest and real. At our place, you can't talk breakfast without mentioning cretons. Even my kids—raised far from Quebec—can't wait for a taste when we're together.
Storing and Serving
Want your cretons staying fresher longer? Just pour a bit of oil on top or press some parchment right onto the surface before closing the lid. That way, they’ll last about 10 days in the fridge. If you prefer, freeze single portions for up to 3 months.
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Regional Twists
Depending on which Quebec town you visit, folks tweak their cretons. Some like it with a hint of cinnamon for extra warmth, while others go for fresh sage. If you head out east, you might even get a little maple syrup mixed in for just a touch of sweetness.
Best Pairings
Throw your cretons on some rustic bread and serve with tangy pickles to cut through the richness. Want a real Quebec-style brunch? Add baked beans or eggs. Dijon mustard on the side absolutely amps up the taste.
Food Origins
Cretons come from days when Quebec cooks made the most of what they had—nothing went to waste. This was a smart way to keep pork good for longer after a fall butchering. These days, you’ll find cretons at almost every local market and it stands strong as a bit of Quebec’s identity.
Frequently Asked Questions
- → What sides go well with pork cretons toasts?
Cretons toasts pair beautifully with pickles, fresh greens, or raw veggies for a refreshing touch.
- → Can I swap pork with another protein?
Absolutely! Ground turkey or chicken works well for a lighter alternative.
- → How should I store cretons?
Keep cretons in an airtight container in the fridge for up to 3–5 days.
- → Can cretons be frozen?
Yes, cretons freeze perfectly. Just store them in a proper freezer-safe container.
- → Where do cretons come from?
Cretons are a traditional Quebec dish, often enjoyed at breakfast with toasted bread.