Cretons de Chez-Nous!

Cretons de Chez-Nous!


"They call this a "pate" in France, good on buttered toast"
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3 h servings
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  1. Wash leaflard. Take off skin, dry & cube in 1" pieces. On low heat, slowly melt leaflard cubes until crips & golden in colour. Take off from heat and take out the pieces of lard (save). To the remaining fat add pork & salt, pepper, allspice and about 2 cups of water. Bring to a boil and reduce heat, simmer 1 1/2 hours (half covered).
  2. Stir a few times--if too liquidy take a little of liquid out; you can add it back gradually if needed. After 1 1/2 hours add leaflard which you will have grounded up with a meat grinder or mashed up real small with a fork.
  3. Cook 1/2 hour more uncovered.
  4. I do it with a meat grinder so after it's all cooked I put it all back in the grinder one last time.
  5. Let cool a little and pour into small containers, rinsed with cold water. This will make your creton to spread more easily. Cover with suran wrap, push down to the creton so no frost bite sets in and cover with lid/freeze once cooled.


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