Oui! Chef Season 4 Episode 4

Creton: A Taste of Tradition and Comfort

Creton is more than just a spread; it’s a piece of culinary history, a dish that embodies comfort and nostalgia. This traditional French-Canadian pork spread has been a breakfast staple for generations, offering a rich, savory taste with warm spices and a creamy texture. If you grew up in a Quebecois or Acadian household, you likely remember waking up to the smell of it simmering on the stove.

For me, Creton was always best enjoyed the classic way—spread thick on toast with a smear of yellow mustard. There was something about the way the tangy mustard cut through the richness of the pork, making every bite irresistible. It wasn’t just a breakfast food; it was part of my morning ritual, a comforting start to the day that felt like home. While some may enjoy it on crackers or even as a sandwich filling, nothing quite beats the simplicity of Creton on toast.

What makes Creton unique is its texture—somewhere between pâté and rillettes, yet distinct in its own right. It’s made by slowly simmering ground pork with spices like cinnamon and cloves, creating a slightly sweet, deeply savory, and creamy consistency. The addition of breadcrumbs and evaporated milk gives it that signature smoothness, while a touch of chicken bouillon and garlic powder enhances its depth of flavor.

Making Creton at home is easy, and the results are well worth the effort. Once cooked, it’s best stored in jars and refrigerated, allowing the flavors to deepen as it chills. It’s one of those dishes that gets even better the next day. Whether you’re introducing someone new to this French-Canadian classic or recreating a taste of your childhood, Creton is a recipe that brings warmth, tradition, and a whole lot of flavor to the table.

Old fashioned Creton

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• Author: The Kilted Chef
• Yield: serves 10 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 pound ground pork
• 2 tablespoons butter
• 1 onion finely chopped
• 1 tablespoon chicken bovril
• 1/2 cup evaporated milk
• 1/2 cup bread crumbs
• 1/2 cup water (more if needed)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Pepper to taste

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Instructions

• Place a large Dutch oven or pot over medium heat and melt the butter until fully liquefied.

• Add the finely chopped onions and sauté for a few minutes, stirring occasionally, until they soften and turn translucent.

• Sprinkle in the chicken bovril, cinnamon, ground cloves, celery salt, and breadcrumbs. The breadcrumbs will help thicken the mixture and add texture. Stir well to evenly blend the ingredients.

• Pour in the evaporated milk and water, mixing thoroughly to ensure everything is well combined.

• As the mixture simmers, use a potato masher or meat chopper to break down the pork into a smoother consistency.

• If the mixture appears too dry, add small amounts of water gradually to keep it moist.

• Lower the heat to medium-low and let the mixture cook for about 45 minutes, stirring occasionally. The goal is to achieve a rich, creamy texture as the flavors develop.

• After 45 minutes, taste the mixture and adjust the seasoning with a small amount of salt if needed.

• Once the cooking time is up and the mixture has thickened, remove it from the heat and allow it to cool slightly.

• Transfer the Creton into jars or airtight containers and place them in the refrigerator. As it cools, the flavors will deepen, and the texture will continue to set.

• Category: breakfast, oui chef, pork, recipes