Recipe by Lil1
"French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy"
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finely ground pork fat
finely ground pork
onions, finely chopped
salt and black pepper to taste
It may be "creton" in some areas, but our 83 year old french canadian grandmother has always called it "gorton" ( cahh-ton... and she adds an s at the end)
Ya it's cretons. Never heard Gorton anywhere ever. Maybe in the Eastern US someone calls it that. My family always made it with cinnamon and cloves. It's ugly but it's good! Even the kids love it.
Yes in New England we call it gorton. My pepere was French Canadian and my memere made this every Christmas in large batches, put them into tupperware containers and gave them away as gifts. Everyone loved her gorton. In my mind it is not Christmas without it! This is almost exactly like her recipe except she used allspice instead of the cloves and nutmeg.
My mom made this when I was growing up in Maine. She died when I was 22 (I'm 65 now) and had never written her recipes down. I just discovered this recipe yesterday watching an episode of Drive Ins, Diners and Dives and am making it right this minute. I hope it's just like hers - it sure smells like it. Wow - this is really something... I could just cry. We just ate in on toast and it was wonderful. Over the years, I thought it was "head cheese" and was put off by it so I never bothered to look it up on the internet. I am so grateful to have found it. Can't wait to try it.
Just so you are aware, its "Creton" but the recipe looks good. :)
My mom always made this for us growing up as kids, over the years she stopped doing it. I made it this evening and my husband can't wait to try it tommorrow. She always called it cretons(pronounced kahh tuhh).
- The art of making Cretons has been handed-down in my family for 6 generations (french canadian), and I continue to be amazed at all the recipe variations and names for this spreadable delicacy. :-)
Hints: don't underestimate the need to use a potato masher (vigorously, against the bottom of the pan) every 15mins in an effort to create a spreadable end product. And, ensure a pot of simmering water on the stove when adding water to the cretons. It's important to add hot water vs. water from the tap.
I sincerely hope this is helpful.
This is very similar to my Mom & Memere's recipe. I am making some right now. The only thing is that I buy my ground pork already kind of fatty already. If it looks lean I just don't make any. My Mom has pork butts ground up. So we don't buy seperate pork fat. Anyhow, also we do not add the ground cloves, nutmeg and also a little cinnamon in until the last 10 mins. of cooking. And I have found that if I cook it way to much it has a dried out flavor. Don't confuse the melted fat in there with the water. I kept cooking to try to reduce the "water" before I realized it was liquid fat. Now after 20 or so years making it myself I feel confident that it will come out great. (Nobody ever measured, so I had to experiment.) Also, we add cinnamon. Use one of those electric hand blenders while it cools down a bit in the pan before pouring into containers to cool.
* Percent Daily Values are based on a 2,000 calorie diet.
Gorton (French-Canadian Pork Spread)
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 211
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