Cretons

"Great recipe! However, the recipe does not mention that you cannot use lean ground pork for this (that is probably why some people found it not easy to spread).Another trick to increase creaminess: us..." See moree an immersion blender after 20 min. of cooking. It improves the texture (if you want smoother cretons, that is). It taste a lot better with fresh bread crumbs as well (if using fresh, increase to 1/2 cup. Traditional recipe call for 1 cup of fresh bread crumbs, but it is a bit much for my taste). I am an unrooted french canadian, so I was glad to find this recipe, which is a staple in our household! "

"This turned out perfect! My husband is French-Canadian so we've had cretons a lot in the past. We can buy it here as well but this homemade version is going to be the new norm in our house! I would..." See more feel confident serving this to his Grandmother the next time we visit her in Quebec. I processed it for about 10 pulses in the food processor after it was all done just to break up the onions a bit more."

"I am of Quebecois heritage, and this recipe is really quite good. A few things I might suggest...This is a very old recipe, and the quality of our meats have changed dramatically since these recipes o..." See moreriginated.Our pork is way too lean to make this recipe accurately. In order to reach the proper texture, taste, consistency, I added 1/2 cup of lard (yes,lard)to the ingredients.Pork fat is imperative if you want cretons to taste/look anything like they should.We also ate our cretons with more spice than this recipe calls for. 1/2 tsp ground clove, 1/2 tsp allspice, 1/2 tsp cinnamon.Also make sure to add plenty of salt for seasoning..I highly recommend this recipe!"