Cretons are a traditional French Canadian pork spread, similar to a pate, that's usually served on toast for breakfast. Here is a classic version that's creamy, not too greasy, and easy to spread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork, onions, garlic, water, and pepper in a saucepan. Cook on low heat for 1 hour, stirring frequently.

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  • Stir quick-cooking oats, salt, allspice, and milk into pork mixture. Cook for 1 hour more, stirring frequently. Let cool slightly. Mix with an electric mixer at medium speed until mixture becomes creamy, about 1 minute.

  • Refrigerate or freeze in small portions.

Nutrition Facts

355 calories; 22.7 g total fat; 101 mg cholesterol; 1260 mg sodium. 7.3 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (1)

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Most helpful critical review

Rating: 3 stars
04/16/2017
Cretons are one of my favorite childhood foods! I'm French Canadian and was blessed growing up trying many different cretons from my mom grandmothers and aunts all tweaked just slightly with their own spin. I'm always excited to try new variations. This is a pretty basic and standard recipe. While I normally prefer more seasonings it sets up nicely and is perfect for spreading on toast my favorite way to eat it with some yellow mustard. That said WOW this is salty! I erred on the side of caution when I saw 1 TABLESPOON of salt and used 2 teaspoons instead. It was still way too salty for my tastes and I put salt on everything! I would highly recommend starting out with 1 teaspoon and adjusting up from there if needed. Most recipes I've made would have you just put all the ingredients in the pot at the beginning without having to add some in after an hour's cooking but I did stick with the directions. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/15/2017
Cretons are one of my favorite childhood foods! I'm French Canadian and was blessed growing up trying many different cretons from my mom grandmothers and aunts all tweaked just slightly with their own spin. I'm always excited to try new variations. This is a pretty basic and standard recipe. While I normally prefer more seasonings it sets up nicely and is perfect for spreading on toast my favorite way to eat it with some yellow mustard. That said WOW this is salty! I erred on the side of caution when I saw 1 TABLESPOON of salt and used 2 teaspoons instead. It was still way too salty for my tastes and I put salt on everything! I would highly recommend starting out with 1 teaspoon and adjusting up from there if needed. Most recipes I've made would have you just put all the ingredients in the pot at the beginning without having to add some in after an hour's cooking but I did stick with the directions. Read More
Rating: 5 stars
12/23/2019
Only thing I changed was I used milk instead of water. Read More