Creton Maison Recipe - A Popular Québécois Meat Spread! | Club Foody (2024)

FAQs

How long does cretons last in the fridge? ›

Cooked meats: 3-4 days. Confit meats: 2-4 days. Cretons: 2-4 days.

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, 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.

In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes.

"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.

Creton should be refrigerated. Its shelf life in the refrigerator is three weeks. It freezes well for several months.

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

Noun. (Canada, New England) A spreadable paste made from pork fat, ground pork trimmings, onions.

a native or inhabitant of Crete.

Season to taste and add spices. Cool mixture, stirring occasionally. Place cretons in small bowls. Keep in refrigerator or freeze.

Where did Creton originate? ›

This original creton, made from leaf fat, is very rare today. 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.

The spread is typically flavored with garlic, cloves, ginger, celery, parsley, nutmeg, cinnamon, onions, and allspice. Its texture is fatty, creamy and tender, and it is often served for breakfast, when it is paired with toast.

Cretons are usually served on toast as part of a traditional Quebec breakfast. Not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese. From Me, Creton was a comfort food that I grew up with after moving to a small town outside Montreal Quebec called St.

Quebec pork farmers are subjected to strict standards, resulting in top-quality meat. Their livestock are fed a natural diet, composed of cereals and vitamin and mineral supplements. And growth hormones are completely prohibited.

Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.

Once you're done sous viding, if you cook it through to pasteurization and you chill it efficiently and then put it in a refrigerator, the food will last for a long time, a lot longer than normal leftovers do. If you follow that routine, cooked food in unopened sealed bags will last for at least a week, if not longer.

Store fresh pork tenderloin in the fridge for up to two to three days before cooking. It's best to cook pork tenderloin soon after buying it, although it will keep for two to three days in the fridge. Any longer than three days and it's best to store it in the freezer, where it will keep for up to six months.

Raw meat is good for around 5 days in the fridge, while mince will only last from between 1-2 days.