Conton / Creton French Canadian Pork Spread Recipe on Food52 (2024)

FAQs

What does Creton mean in French? ›

The link, linguistically, appears to be to the medieval French word creton, which according to the online Dictionnaire du Moyen Français (1330-1500) means 'morceau de panne de porc frite', that is, 'small piece of fried pork fat'. If you fry a piece or pieces of pig fat, you get something akin to pork cracklings.

Cretons is a French-Canadian pork pâté and is sometimes known as Gortons around New England. This mildly spiced pork spread is popular in Quebec and areas of New England. It's delicious served on crostini bread and makes the perfect accompaniment to a charcuterie board.

cretons, a cold pork spread with a texture that varies from smooth to chunky. The pâté-like dish is common in the cuisine of Quebec and first gained popularity with French Canadians. It is made by cooking ground pork and pork fat with water or milk, bread crumbs, onions, and spices.

Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese.

"Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast.

Cretons: 2-4 days.

Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.

Place cretons in small bowls. Keep in refrigerator or freeze.

Poutine is arguably the most famous Québécois dish. The classic poutine is composed of fresh French fries and fresh cheese curds topped with hot brown gravy in a shallow bowl. The cheese curds are usually at room temperature to prevent them from melting and losing their elasticity or "squeakiness".

In 1940, Marius Barbeau, who was a famous Canadian ethnographer and folklorist, described how the recipe had its origins in the monasteries of the lower St. Lawrence River valley. One Father Wright, at the Collége de Sainte-Anne de la Pocatiére, had a reputation for making excellent cretons.

What does the word cretan mean in English? ›

Definition of 'Cretan'

1. of or pertaining to the island of Crete or its inhabitants. noun. 2. a native or inhabitant of Crete.

noun. : the fatted liver of an animal and especially of a goose usually served as a pâté See the full definition.

Souse features meat from various parts of the pig, including the feet, the head, the ears, and the tail. However, various parts from cows and chickens can also be used.

Scrapple is a dish made from scraps of pork meat, usually trimming, combined with cornmeal and spices. The individual ingredients are cooked separately and then put together in a loaf pan to chill. When the loaf forms, it's sliced and served.

France and Belgium: In French, it is referred to as fromage de tête, tête pressée, tête fromagée (which translates as "cheesed head") or pâté de tête.

2. informal : a stupid, vulgar, or insensitive person : clod, lout.

cre·​tonne ˈkrē-ˌtän kri-ˈtän. : a strong cotton or linen cloth used especially for curtains and upholstery.

From Old French poulet.

Etymology. From Middle English beef, bef, beof, borrowed from Anglo-Norman beof, Old French buef, boef (“ox”) (modern French bœuf); from Latin bōs (“ox”), from Proto-Italic *gʷōs, ultimately from Proto-Indo-European *gʷṓws.