1 hour 20 min

    This is a Québécois pork spread is similar in taste and texture to a coarse pate. Cretons is best appreciated when spread on wholegrain toast with some onion jam.

    42 people made this

    Serves: 12 

    • 450g (1 lb) minced pork
    • 225ml (8 fl oz) semi skimmed milk
    • 1 onion, chopped
    • chopped garlic to taste
    • salt and freshly ground black pepper, to taste
    • 1 pinch ground cloves
    • 1 pinch ground allspice
    • 30g (1 oz) dried breadcrumbs

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Place the pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the breadcrumbs. Cook for 10 more minutes. Adjust seasoning to taste. Transfer to a small container and keep refrigerated.

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    Reviews in English (43)


    I moved to Canada a couple of years ago and 'discovered' cretons when dining at Cora's. Since then I've been looking for a good recipe, and this one is pretty good. I've made it a few times and it's really rather easy. The difference between my method and the one stated is that I stagger the addition of the ingredients rather than adding them all at once. So I cook the pork first- just so that the fat starts melting and the meat begins to change colour- then I add the onions and leave it for about 5-10 minutes for the pork to cook further and the onions to soften a little. I then add the garlic and spices/seasoning and cook for a further couple of minutes before adding the milk. I appreciate that might not be the traditional Quebecois method, but I'm happier cooking the pork first and the end result is much like the version served at Cora's that I was trying to imitate. In future I might commit heresy and try flavouring it with caraway and celery seeds for something a little more Polish in character, or maybe smoked paprika and garlic for a Balkan flavour. As the original recipe stands, it makes a very simple, quick pâté- like spread, which is delicious on toast and which my whole family seems to like. Highly recommended.  -  14 Nov 2016


    Great recipe! However, the recipe does not mention that you cannot use lean ground pork for this (that is probably why some people found it not easy to spread).Another trick to increase creaminess: use an immersion blender after 20 min. of cooking. It improves the texture (if you want smoother cretons, that is). It taste a lot better with fresh bread crumbs as well (if using fresh, increase to 1/2 cup. Traditional recipe call for 1 cup of fresh bread crumbs, but it is a bit much for my taste). I am an unrooted french canadian, so I was glad to find this recipe, which is a staple in our household!  -  25 Sep 2005  (Review from Allrecipes US | Canada)


    I am of Quebecois heritage, and this recipe is really quite good. A few things I might suggest...This is a very old recipe, and the quality of our meats have changed dramatically since these recipes originated.Our pork is way too lean to make this recipe accurately. In order to reach the proper texture, taste, consistency, I added 1/2 cup of lard (yes,lard)to the ingredients.Pork fat is imperative if you want cretons to taste/look anything like they should.We also ate our cretons with more spice than this recipe calls for. 1/2 tsp ground clove, 1/2 tsp allspice, 1/2 tsp cinnamon.Also make sure to add plenty of salt for seasoning..I highly recommend this recipe!  -  06 Oct 2011  (Review from Allrecipes US | Canada)