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