Cretons
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Alternative names | Gorton, corton, cretonnade |
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Type | Spread |
Place of origin | Canada |
Region or state | Quebec |
Main ingredients | Pork, onions, spices |
Cuisine of Quebec |
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In Quebec cuisine, cretons (sometimes gorton or corton, especially among
Recipes
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground
The mixture is simmered gently over low heat, and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm. Pig marrow is also often added to form a gelatin that allows it to congeal.
Cretonnade
Technically, cretons is pork-based; otherwise, it is a cretonnade, especially if it is veal- or poultry-based.[1] However, the distinction is often not made, even in French, with either type being called cretons.
See also
References
External links
- Cretons described by Canadian Museum of Civilization
- HACCP Generic Model: Meat Spread (Cretons) Introduction at the Canadian Food Inspection Agency