About this recipe: This is a recipe for a delicious French-Canadian pork spread, delicious served with toast or crackers. It makes a lovely starter or canape, but is just as nice in a packed lunch. This is also sometimes called gorton or corton.
Ask a good butcher for minced pork fat.
It may be "creton" in some areas, but our 83 year old french canadian grandmother has always called it "gorton" ( cahh-ton... and she adds an s at the end) - 27 Nov 2010 (Review from Allrecipes US | Canada)
Yes in New England we call it gorton. My pepere was French Canadian and my memere made this every Christmas in large batches, put them into tupperware containers and gave them away as gifts. Everyone loved her gorton. In my mind it is not Christmas without it! This is almost exactly like her recipe except she used allspice instead of the cloves and nutmeg. - 23 Dec 2011 (Review from Allrecipes US | Canada)
My mom made this when I was growing up in Maine. She died when I was 22 (I'm 65 now) and had never written her recipes down. I just discovered this recipe yesterday watching an episode of Drive Ins, Diners and Dives and am making it right this minute. I hope it's just like hers - it sure smells like it. Wow - this is really something... I could just cry. We just ate in on toast and it was wonderful. Over the years, I thought it was "head cheese" and was put off by it so I never bothered to look it up on the internet. I am so grateful to have found it. Can't wait to try it. - 03 Sep 2012 (Review from Allrecipes US | Canada)