Here in Canada, we have a popular spread calledĀ cretons.Ā It is a fatty-meat spread with onions and spices. We eat cretons with a toast in the morning, in a sandwich for lunch, or as a 3 o’clockĀ snack. Any timeĀ is a good time for this spread. š
Traditional cretons preparation involves covering 1-3 lb of groundĀ pork shoulderĀ in milk in a large pot, then seasoning it with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include groundĀ cloves. Other spices often includeĀ cinnamon,Ā allspice,Ā nutmeg, andĀ bay leaf.Ā 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.
In Europe, they have rillettes, which were traditionally made with fattyĀ pork bellyĀ or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. They also use it as a spread, on a toast or crackers.
This recipe is a fusion between rillettes and cretons. It is so easy to make, and you can freeze it in small containers, and keep it up to 4 months in the freezer.
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