Cretonnade
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| Alternative names | Gorton, corton, cretonnade |
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| Type | Spread |
| Place of origin | Canada |
| Region or state | Quebec |
| Main ingredients | Pork, onions, spices |
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In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese.
Recipes vary, but traditional preparation involves covering one to three pounds of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg and bay leaf. Some recipes include minced garlic.
More specifically, cretons is pork-based; otherwise, it is a cretonnade, especially if it is veal- or poultry-based. However, the distinction is often not made, even in French, with either type being cretons.
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