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Creton (spicy pork pate) - is it a Quebec thing?

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Creton (spicy pork pate) - is it a Quebec thing?

rworange | Jan 5, 2007 07:39 PM

Someone was asking if creton could be frozen and I was wondering what it was. It seems it is a Quebec thing. AKA gorton, corton or pork-scrap.

Someone was asking about where to find it in Massachusetts and there was a rather good discussion about it with some gratuitous recipes thrown in.
http://www.chowhound.com/topics/show/...

Is it called creton or cretons?

Is it like pate, rilletes or as described in the above thread ... looking like meatloaf?

Is there a good online source?

There seem to be vegetarian versions of it
http://www.cookbookwiki.com/Mock_Pork...

What makes this of Quebec origin? Anyone know the history of it?

Some other creton info
http://www.terriau.org/cuisine/cret4.htm
http://en.wikipedia.org/wiki/Cretons
http://www.recipezaar.com/17992

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