Traditional Creton

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Chef Pierre Gaudet, Executive Sous Chef, WTCC
2 lb. pork fat
2 tsp. minced garlic
1 cup minced onion
3 lb. ground pork
1/4 tsp. each - cloves, nutmeg & cinnamon
salt & pepper to taste

Cook fat, garlic and onions over low heat without browning. Add ground pork and spices Cover with water and allow to simmer for four to five hours, stirring occasionally. 

After cooking, blend mixture with a spatula and fill jars to store. Allow Creton to congeal in a cool place. May be frozen if needed.
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