They call this a 'pate' in France. Good on fresh bread but even better on toast with butter.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork fat cubes in a large heavy pan or Dutch oven over low heat and slowly pan-fry until the cubes render their lard and become browned and crisp, about 30 minutes. Stir occasionally. Remove the pork cracklings with a slotted spoon and drain on paper towels.

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  • Stir ground pork, onions, salt, allspice, and black pepper in the Dutch oven with rendered fat and slowly pour in 2 cups boiling water; bring to a boil, reduce heat to low, and simmer with the pan partially covered until water has evaporated, about 1 1/2 hours.

  • Place browned crackling cubes into a food grinder and coarsely grind; thoroughly stir the ground cracklings into the pork mixture. Simmer the mixture for 30 more minutes uncovered. Remove from heat and allow to cool until mixture can be handled, about 20 minutes. Grind the cretons mixture with the food grinder.

  • Spoon about 1/4 cup of the mixture into small jars or lidded containers and cover with plastic wrap; push the wrap down onto the surface of the cretons to completely cover. Cover containers with lids and refrigerate or freeze until serving time. Let cretons come to room temperature before serving.

Nutrition Facts

238.9 calories; protein 7.5g 15% DV; carbohydrates 1.9g 1% DV; fat 22.2g 34% DV; cholesterol 35.3mg 12% DV; sodium 280.7mg 11% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2012
A truly delightful pork pate! I did make one addition to the written recipe however. I decided it needed just a small 'kick' to it. Hence I added 4 tbls of "finely" crushed corriander seeds. (A clean coffee grinder works a treat for this opration. A mortar and pestle works just as well but is a time-consumming opera-tion and can cause cramping of your hands.). I be-lieve that the coffe grinder is the easiest and fastest mode to use. I also let them sit in the refrigerator for 24 hours and gave them one final stir before per-manent storage. This allows he flavours to meld. A real gem to present to your guests with your drink of choice whilst the dinner is merrily cooking away in the kitchen. David Read More
(10)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2012
A truly delightful pork pate! I did make one addition to the written recipe however. I decided it needed just a small 'kick' to it. Hence I added 4 tbls of "finely" crushed corriander seeds. (A clean coffee grinder works a treat for this opration. A mortar and pestle works just as well but is a time-consumming opera-tion and can cause cramping of your hands.). I be-lieve that the coffe grinder is the easiest and fastest mode to use. I also let them sit in the refrigerator for 24 hours and gave them one final stir before per-manent storage. This allows he flavours to meld. A real gem to present to your guests with your drink of choice whilst the dinner is merrily cooking away in the kitchen. David Read More
(10)
Rating: 5 stars
05/04/2015
i have been making creton this way for over 40 years.the only thing missing is 1/8 cup of duck fat it marries well with the lean ground pork and a pinch of cinnamon i like mine a little on the salty side i make the same batch every sunday and in most cases its all gone by tuesday the best creton should spread like peanut butter and leave the knife moist. Read More
(4)
Rating: 5 stars
10/28/2019
You pretty much need to season this to taste including the allspice. Everywhere I look they are saying it's prounounced Gor-ton this is incorrect.. trust me it is pronounced Ca-tons. this is an excellent recipe. Read More
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