Pork Pâté (Québec Crêtons)

Crêtons is a French-Canadian pork pâté and is sometimes known as “Gorton” around New England. This mildly spiced pork paté spread is popular in Québec and areas of New England dense in French-Canadians. Crêtons may be served as an appetizer before a festive meal or as a picnic snack. Generally, this dish is topped with a layer of fat across the finished product to seal in the flavour and is still sold in supermarkets as such.

1 lb ground pork
2 onions, chopped
2 cloves garlic, minced
1 tsp. ground cinnamon
1 tsp. cloves
1 cup dry breadcrumbs

To Serve:
French bread or crackers

Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour.

Add the cinnamon and cloves and continue simmering for about 20-30 minutes more.

Add breadcrumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.)

Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid. Rinse the sink thoroughly, because the liquid may contain grease from the meat.

Place the cooked creton in several small containers, such as empty margarine tubs or small bowls, packing the mixture down tightly.

Refrigerate. Serve cold as a spread for French bread or crackers.