When I was younger my family and I vacationed in Old Quebec every year for a couple of weeks and my parents purchased this in the markets with fresh baked bread.. Nice snack 😋.. So so good!! Love Quebec❤
I am from Quebec and my mom use to make creton often, it's delicious on toast or fresh baguette. My sweet mom passed away 6 years ago and I made creton this morning remembering her.❤
Memories!!! My childhood... my mother made it every winter and yes on toast for breakfast... my mom put some juniper berries in hers... just like in her French meat pie we always had for Christmas eve... my family was from Salem Lynn Mass. Came to work in the mills... I still have my old Cuisinart she bought me as a house present in 1979... ❤ thank you 😊
It is Sept. 2024 and I am just back from a visit to the Isle aux Coudres where this was served on the breakfast buffet in the hotel where I stayed. I liked it - and now watching your video how to make it. TY. Barbara in Alabama.
Great video. I first got introduced to this by my girlfriend who’s from Quebec and I have loved it ever since ... now, married to her for 26 years we still make this I actually crave cretons.
Thank you for sharing your family's recipe for this much-loved treat. My parents are from Quebec and the recipe I follow comes from my father's side. Seems like every region has small differences in the recipe and I love to hear about the variations. We love to spread it on homemade toast and top it with a fried egg. When the yolk breaks and mixes with the creton - yum!
I love this stuff. You are right, back in the day when we got it in Massachusetts. They would always be that white layer of fat on top. Toasted bread, pork, scrap, and mustard. Yum Yum Yum.
I just happened upon your site by chance tonight. I make my mother's guerton (creton) at least every other month. I was also a west sider of Manchester, NH. I lived on Montgomery St and went to St John the Baptist Grammar School and West High School. I immigrated to Alberta, Canada, in 1976 and have been here since. Basically, it's the same recipe butt I use a little allspice. I use to be my mother's taster when it came to the spices.
Hi Mike. I have some info I'm sure you'll be surprised to hear. I went to SJB grammar school first grade before they closed, then st Pat's then St Marie. then west high. I also grew up on Montgomery. I lived at 699 across from your family! how's that for small world? been a long time since you moved. I think I've seen you maybe twice since then. both our mothers were great cooks. I used to love going across the street to visit. there were always good smells in the house. I knew your mom would always offer me some kind of delicious goodies. my favorite were maple leaf cookies. our parents were all great people and it's nice that they kept in touch all their lives. I've seen Marc a few times but not lately. especially when I delivered pizza when he lived front basement apartment on Montgomery. our family's had a good time growing up back in the day. the area has changed but we have good memories! nice hearing from you. hope all is well!
Thank you for this recipe. I have been having a hankering for this very thing. I enjoyed your little story of your family history. I am just over the line in Massachusetts and have many friends with Canadian heritage.
Thanks for sharing this. It's the same way my grandmother and mother made it. They also pronounced it the same way. I'm from Nashua and just like Manchester we had the French Canadian section. You could smell everyone cooking it when you walked down the street. Would love to go back in time to relive those days.
I am from New Brunwick Canada i remember my mom making this. My job was turning the crank on the hand grinder. But it was sure worth helping mom I loved it.
Looking around for various recipes for this and found you. I moved to W. Manchester in 1983, Glenwood Ave. I remember the area had a bit of a French feel to it. Homes were painted in lovely colors. My dad's family is Canadian Native and French. Mom's was from Nfld, Irish background. So, I never had this growing up. Hi from Oregon.
@@melissalambert7615 hello. thanks for sharing your story. i know where glenwood is seeing i delivered pizza for dominos in the 80s. i visited my uncle in salem oregon early 90s. he brought me to see some of the most beautiful coastal areas ive ever seen!
My grandparents childhood is similar to yours. I'm from Salem, MA. My grandmother worked in the mills and my pepere was a carpenter. I grew up on this stuff. We were purist, no garlic and cooked longer. There is a market that still makes, Henry's market and when i have the urge I can get it there.
Thanks Jimmy, Great video. I love your recipe, it's very traditional and that's the best way to eat cretons. You are right, I always add garlic to mine too and it's simply delicious. God's Speed!
I grew up in Québec and French is my first language. Gorton is a New England mispronunciation that occurred over time. In Québec, it’s always creton. The reason it’s simmered on low for a couple of hours is to get the meat very tender and to help it get gelatinize so it makes a pâté on its own (but still lumpy). Growing up, creton was a huge food staple in our home and it was purchased at the butcher’s counter in the grocery store. We would tell the butcher what size square we wanted and he would cut it for us. The top of the creton was all fat and the meat was underneath. That’s how fatty it was. It’s no longer like that anymore. When I go home to Québec and buy some, it’s leaner and in a small deli container. I happen to be making some today 😋
I remember when I was a kid that’s how my mothers and grandmother’s would turn out too with a good amount of fat on top. thanks for sharing your memories
I am making this now, third time this year. I add two cups of milk to mine and let it simmer at long as possible. A 90 - 120 minute simmer makes everything a soft as mashed potatoes. I grew up in Lowell Massachusetts and this was usually a treat to have every few weeks. Cote's Market on Salem street sells it pretty regular. In my city, the name it is called is pork scrap. Eight years ago i made a satire video of me idea of a Quebec cooks voice would sound like. The movie industry was not impressed. ua-cam.com/video/qatAVyPiTSM/v-deo.htmlsi=fgzq3ktJXyVmhHG_
I always put Breton Vegetable crackers, some lard/butter, s&p, cloves, cinnamon, milk, onions, onion powder. I always eat it cold on toast. If you ever had Pig's Feet Stew, it is also delicious. I used to nanny for a lady, and she would make me Pig's feet stew for my birthday. Now I make both Creton and Pig's feet stew for my own family. This year I am making both tomorrow for Christmas. :) hence the reason I came across your video. I Always called it Cray- Tawn with the roll of the r and the silent n. :) merry Christmas.
@@sdf9749 thanks for sharing your story and recipe. my grandfather used to enjoy pigs feet. i could never get over the sight of them as a kid but i believe you when you say the stew is excellent. merry christmas to you as well
Hey Jimmy from a expat Massachusetts boy in Texas, I grew up south of Boston in a French Canadian family and I love creton but yep we spiced the heck out of it allspice clove nutmeg salt and pepper. I still make it but only I and my grandson like it. Enjoyed your video
My grandmother made this also my mom and myself with all the same ingredients you use I love it on toast with mustard love it warm or cold brings me back to my childhood. When I make it I use 5 lbs of pork because everyone wants some...lol. Thanks for the video
Thank you so much for stirring up memories of Mémère Lacaillade simmering her gorton for 4+ hours (we pronounced it guton)! ❤️ She taught my Mom how to make it and my Mom taught my Wife (who is a Swamp Yankee, but cooks like a Quebèçois)... 😉 Your recipe is very close our family recipe. The only difference is that they added bread crumbs at the very end of the simmering. Merçi beaucoup!
My parents made this from a recipe that my Canadian grandmother made. They would put a cut up 4 to 5 lb pork butt with 5 onions, 3 stalks of celery and a cup of water in a pressure cooker at 10 lbs pressure. Cook for 1 hour then grind with a hand grinder. Stir in salt, pepper and cinnamon to taste. This was the best thing we ate during the holiday's and I miss them every time I think of making this. They called it Koto!
My great grandparents are from Quebec and lived in Greenville NH. I'm 57 so it's been many many years. I use my Pepere's recipe and cook it for about 90 minutes. I find the texture is very similar to his recipe and easier to spread. Like you, I can't eat that store bought stuff, its nothing like what I grew up on. He used to grind up his own pork because I suppose it was cheaper to purchase whole but I'm not that dedicated to the process. Thank you for sharing your recipe
I'm a NH native with Quebec ancestry also. I feel the same way about store-bought stuff. YUK! My grandparents settled in Somersworth, NH. Very similar to Manchester's west side. Our gorton would get simmered for at least 1 1/2 hours with onion and lots of garlic. She also used it as pork stuffing in the neck cavity of the turkey. So, it was a pre-Thanksgiving treat and mixed with a bit more potato, perfect pork pie (tourtiere). Remember to dot with butter before putting the top crust on. ❤
I like to make my own as well. Thank you for this video. I never put cinnamon in mine but you gave me the idea to put that in there. It is so interesting to see how different people make this dish. I use an immersion blender on mine
there seems to be many variations of this recipe which is good that people adapt it to their personal taste. glad you liked the video. thanks for the comments
I live in Pennsylvania but I grew up in st-Leonard new-Brunswick. My family has always called in “corton” My husband and I was just recently in caribou, Maine. I looked everywhere for this and some “boudin”. Thanks for the video it looks easy to make. I now know what I’m making this weekend 😀 we used to eat it on toast or ployes with baked beans
Hello. thanks for watching and for the comment. It is very easy to make. we used to eat this on toast also with mustard. I hope your corton comes out delicious and that you will enjoy it!
I was born in Riviere-Du-Loup. I live in Ontario Canada now. I love Creton. I like it on home made bread and no mustard. I’ve never made it but will try your way of making tomorrow will let you know how it turns out.
Thanks Jimmy! My friend Joanne made me a sandwich with this once and oh my goodness it was so so good! I live in NH too and know Manchester well! Can you share how much of the spices you add? Thanks again!
Hello neighbor. I haven't watched the video lately but thought I said what the measurements were. but then again I suffer from "crs" syndrome. if it's not in video, my cooking literature is presently buried in storage as we are in the process of moving out of glamorous manchvegas to parts warmer. you can always wing it and add little by little to suit your taste. salt, pepper, cloves, cinnamon, garlic. (a little cloves go a long way). bon appetite !
Brings back wonderful memories and I like this recipe so I am going to try to make it. We have friends order it for us and send it to us from Maine. We live in the south right now
Great video. I'm from Massachusetts. Would you mind sharing what stores here sell it. This was a traditional treat in my wife's family and whenever we went to Quebec, we used to bring a bag full home and put it in the freezer and enjoy for a couple months. We haven't had it for years!
hello. i’ve seen the Maihots brand at hannaford in the Manchester area. you can check online at your closest hannaford to see if they carry it. Also Sully’s superette in Goffstown NH makes their own in store
I enjoyed your family story. I just made my first batch. Can’t wait to see how it tastes when it’s cold. My mother told me that I was saying Creton wrong and that it started with a G.
Lorrie Tarsa I am pleased you enjoyed my video. I think the story behind a recipe is important and fun to tell. Hopefully your first batch is worthy of making again. Your mom’s comment brings back great memories of my mother. Happy eating!
@@stevetheriault4164 My family is from Saint-Arsène and Saint-Hubert! Les cretons doivent être cuits avec du lait et surtout, du 4 épices. Je mets aussi de la Sarriette et une cuillère à soupe d'herbes salées du Bas! 😁
@@lenom1289 me suis cousin avec Las perrault de st Hubert ,,jean-marc perrault cest Mon oncle et Carmen perrault ma tante ils ont deux jumelle Valerie et Natalie perrault
I love cretons and make it every once in a blue moon, but I couldn't understand for the life of me why he didn't just put all the pork in at once and start chopping in the pot.
Hello. Nice to hear from you. I hope you enjoy the recipe. I just watched a couple videos about the Gaspésie. Looks very peaceful. The lighthouse at Forillon National Park looks beautiful
im from Alton NH grew up on this dish from my meme and pepe never have had the recipe please give the spice amount im sure where we are from the same area it would taste like my childhood thank you
Hello. these spice amounts are per pound of ground pork: 1/2tsp salt, 1/2tsp cinnamon, 1/8tsp each of pepper, nutmeg and cloves along with 1 med onion. you can add a little garlic powder too if you like. happy eating
My mother made this my whole life she would cook it for 3-4 hours until you couldn't see any onions and never put in food processor also would skim the fat off the top while cooking
that looks like rilette de porc. Too lean though, it needs the fat. 60/40. I made some yesterday, 40 minutes in the pressure cooker, solid meat literally fell apart with a fork.. Clove and cinnamon are a good idea, cinnamon suggests apple and thats good with pork. I beat the cooked meat with a big stainless spoon in a stainless bowl for 30 minutes, it give the best result for texture, the blender creams it.
Appreciate your video...... however, I am from québec and the real recipee requires milk if not.. it is not a québécois creton but an altered version of it.
It's fine. HDPE and PP can handle stuff right out of the pan. Anything hotter than 100C might warp, but it will not degrade. Putting hood food in hard plastic containers used in the food industry in general hasn't been a problem for over 50 years now. I'd also generally advise against re-using very thin PET/PETG containers, and they would absolutely fail under heat.
When I was younger my family and I vacationed in Old Quebec every year for a couple of weeks and my parents purchased this in the markets with fresh baked bread.. Nice snack 😋.. So so good!! Love Quebec❤
I am from Quebec and my mom use to make creton often, it's delicious on toast or fresh baguette. My sweet mom passed away 6 years ago and I made creton this morning remembering her.❤
Memories!!! My childhood... my mother made it every winter and yes on toast for breakfast... my mom put some juniper berries in hers... just like in her French meat pie we always had for Christmas eve... my family was from Salem Lynn Mass. Came to work in the mills... I still have my old Cuisinart she bought me as a house present in 1979... ❤ thank you 😊
thank you for sharing your story...great memories!
It is Sept. 2024 and I am just back from a visit to the Isle aux Coudres where this was served on the breakfast buffet in the hotel where I stayed. I liked it - and now watching your video how to make it. TY. Barbara in Alabama.
@@theeyesehaveit nice to hear from you. hope it turns out good when you make it
Great video. I first got introduced to this by my girlfriend who’s from Quebec and I have loved it ever since ... now, married to her for 26 years we still make this I actually crave cretons.
Thank you for the comments. Glad you enjoyed the video
Thank you for sharing your family's recipe for this much-loved treat. My parents are from Quebec and the recipe I follow comes from my father's side. Seems like every region has small differences in the recipe and I love to hear about the variations. We love to spread it on homemade toast and top it with a fried egg. When the yolk breaks and mixes with the creton - yum!
glad you enjoyed. thanks for sharing your story as well!
I love this stuff. You are right, back in the day when we got it in Massachusetts. They would always be that white layer of fat on top. Toasted bread, pork, scrap, and mustard. Yum Yum Yum.
I just happened upon your site by chance tonight. I make my mother's guerton (creton) at least every other month. I was also a west sider of Manchester, NH. I lived on Montgomery St and went to St John the Baptist Grammar School and West High School. I immigrated to Alberta, Canada, in 1976 and have been here since. Basically, it's the same recipe butt I use a little allspice. I use to be my mother's taster when it came to the spices.
Hi Mike. I have some info I'm sure you'll be surprised to hear. I went to SJB grammar school first grade before they closed, then st Pat's then St Marie. then west high. I also grew up on Montgomery. I lived at 699 across from your family! how's that for small world? been a long time since you moved. I think I've seen you maybe twice since then. both our mothers were great cooks. I used to love going across the street to visit. there were always good smells in the house. I knew your mom would always offer me some kind of delicious goodies. my favorite were maple leaf cookies. our parents were all great people and it's nice that they kept in touch all their lives. I've seen Marc a few times but not lately. especially when I delivered pizza when he lived front basement apartment on Montgomery. our family's had a good time growing up back in the day. the area has changed but we have good memories! nice hearing from you. hope all is well!
Thank you for this recipe. I have been having a hankering for this very thing. I enjoyed your little story of your family history. I am just over the line in Massachusetts and have many friends with Canadian heritage.
Thanks for sharing this. It's the same way my grandmother and mother made it. They also pronounced it the same way. I'm from Nashua and just like Manchester we had the French Canadian section. You could smell everyone cooking it when you walked down the street. Would love to go back in time to relive those days.
Glad you enjoyed. Thanks for sharing your memory of the good old days
My dad was from Grandby Quebec. My grandmother was from Noelville Ontario. She made Creton every Christmas along with tourtiere. Soooo good.
Granby😊
I am from New Brunwick Canada i remember my mom making this. My job was turning the crank on the hand grinder. But it was sure worth helping mom I loved it.
that’s a nice memory. thanks for sharing it
Looking around for various recipes for this and found you. I moved to W. Manchester in 1983, Glenwood Ave. I remember the area had a bit of a French feel to it. Homes were painted in lovely colors. My dad's family is Canadian Native and French. Mom's was from Nfld, Irish background. So, I never had this growing up. Hi from Oregon.
@@melissalambert7615 hello. thanks for sharing your story. i know where glenwood is seeing i delivered pizza for dominos in the 80s. i visited my uncle in salem oregon early 90s. he brought me to see some of the most beautiful coastal areas ive ever seen!
My grandparents childhood is similar to yours. I'm from Salem, MA. My grandmother worked in the mills and my pepere was a carpenter. I grew up on this stuff. We were purist, no garlic and cooked longer. There is a market that still makes, Henry's market and when i have the urge I can get it there.
We went to French Candian school. Taught by Sisters if thr Assumption.
Thanks Jimmy, Great video. I love your recipe, it's very traditional and that's the best way to eat cretons. You are right, I always add garlic to mine too and it's simply delicious. God's Speed!
I grew up in Québec and French is my first language. Gorton is a New England mispronunciation that occurred over time. In Québec, it’s always creton. The reason it’s simmered on low for a couple of hours is to get the meat very tender and to help it get gelatinize so it makes a pâté on its own (but still lumpy). Growing up, creton was a huge food staple in our home and it was purchased at the butcher’s counter in the grocery store. We would tell the butcher what size square we wanted and he would cut it for us. The top of the creton was all fat and the meat was underneath. That’s how fatty it was. It’s no longer like that anymore. When I go home to Québec and buy some, it’s leaner and in a small deli container. I happen to be making some today 😋
I remember when I was a kid that’s how my mothers and grandmother’s would turn out too with a good amount of fat on top. thanks for sharing your memories
I am making this now, third time this year. I add two cups of milk to mine and let it simmer at long as possible. A 90 - 120 minute simmer makes everything a soft as mashed potatoes. I grew up in Lowell Massachusetts and this was usually a treat to have every few weeks. Cote's Market on Salem street sells it pretty regular. In my city, the name it is called is pork scrap. Eight years ago i made a satire video of me idea of a Quebec cooks voice would sound like. The movie industry was not impressed. ua-cam.com/video/qatAVyPiTSM/v-deo.htmlsi=fgzq3ktJXyVmhHG_
I always put Breton Vegetable crackers, some lard/butter, s&p, cloves, cinnamon, milk, onions, onion powder. I always eat it cold on toast. If you ever had Pig's Feet Stew, it is also delicious. I used to nanny for a lady, and she would make me Pig's feet stew for my birthday. Now I make both Creton and Pig's feet stew for my own family. This year I am making both tomorrow for Christmas. :) hence the reason I came across your video. I Always called it Cray- Tawn with the roll of the r and the silent n. :) merry Christmas.
@@sdf9749 thanks for sharing your story and recipe. my grandfather used to enjoy pigs feet. i could never get over the sight of them as a kid but i believe you when you say the stew is excellent. merry christmas to you as well
Hey Jimmy from a expat Massachusetts boy in Texas, I grew up south of Boston in a French Canadian family and I love creton but yep we spiced the heck out of it allspice clove nutmeg salt and pepper. I still make it but only I and my grandson like it. Enjoyed your video
@@nealpaul6512 thanks. nice to hear from you. great memories!
My grandmother made this also my mom and myself with all the same ingredients you use I love it on toast with mustard love it warm or cold brings me back to my childhood. When I make it I use 5 lbs of pork because everyone wants some...lol.
Thanks for the video
great memories. i’m glad you enjoyed the video!
Greetings from S. New Hampshire. Yeah for us we did pronounce it Guh-ton. Can find it every now and then at Market Basket/Demoulas. Good Job 👍👌
thank you and hello neighbor. I've seen it at hannaford also and sully's in goffstown still makes their own if you're ever in the area
Thank you so much for stirring up memories of Mémère Lacaillade simmering her gorton for 4+ hours (we pronounced it guton)! ❤️ She taught my Mom how to make it and my Mom taught my Wife (who is a Swamp Yankee, but cooks like a Quebèçois)... 😉 Your recipe is very close our family recipe. The only difference is that they added bread crumbs at the very end of the simmering. Merçi beaucoup!
You're welcome Dana. Thanks for sharing your story!
My parents made this from a recipe that my Canadian grandmother made. They would put a cut up 4 to 5 lb pork butt with 5 onions, 3 stalks of celery and a cup of water in a pressure cooker at 10 lbs pressure. Cook for 1 hour then grind with a hand grinder. Stir in salt, pepper and cinnamon to taste. This was the best thing we ate during the holiday's and I miss them every time I think of making this. They called it Koto!
Always nice to hear family stories. I never heard it called koto...very interesting!
My great grandparents are from Quebec and lived in Greenville NH. I'm 57 so it's been many many years. I use my Pepere's recipe and cook it for about 90 minutes. I find the texture is very similar to his recipe and easier to spread. Like you, I can't eat that store bought stuff, its nothing like what I grew up on. He used to grind up his own pork because I suppose it was cheaper to purchase whole but I'm not that dedicated to the process. Thank you for sharing your recipe
you're welcome. thank you for your family story. I love to hear historical information like that!
I'm a NH native with Quebec ancestry also. I feel the same way about store-bought stuff. YUK! My grandparents settled in Somersworth, NH. Very similar to Manchester's west side. Our gorton would get simmered for at least 1 1/2 hours with onion and lots of garlic. She also used it as pork stuffing in the neck cavity of the turkey. So, it was a pre-Thanksgiving treat and mixed with a bit more potato, perfect pork pie (tourtiere). Remember to dot with butter before putting the top crust on.
❤
Creton, and mustard sandwich on white bread.
I grew up eating this. I love it. My grandpa made it and my momma made it....now they're gone, time for me to learn how to make it. :) Ty ❤
Excellent, keep up the tradition!
I WAS BORN IN RIVIER DU LOUP 1975 MY GRAND PARENTS LIVED IN ST EPIPHANE QUEBEC 18 KMS AWAY CRETON FOR BREAKFAST WITH EGGS AWESOME
I like to make my own as well. Thank you for this video. I never put cinnamon in mine but you gave me the idea to put that in there. It is so interesting to see how different people make this dish. I use an immersion blender on mine
there seems to be many variations of this recipe which is good that people adapt it to their personal taste. glad you liked the video. thanks for the comments
My Nana used to put cinnamon she also put a little ground green pepper
I live in Pennsylvania but I grew up in st-Leonard new-Brunswick. My family has always called in “corton” My husband and I was just recently in caribou, Maine. I looked everywhere for this and some “boudin”. Thanks for the video it looks easy to make. I now know what I’m making this weekend 😀 we used to eat it on toast or ployes with baked beans
Hello. thanks for watching and for the comment. It is very easy to make. we used to eat this on toast also with mustard. I hope your corton comes out delicious and that you will enjoy it!
I was born in Riviere-Du-Loup. I live in Ontario Canada now. I love Creton. I like it on home made bread and no mustard. I’ve never made it but will try your way of making tomorrow will let you know how it turns out.
i hope it comes out excellent. good luck!
pis ??? la tu reussi ton creton?
@@beowolf8331 oui très bon. Jen ai refais
Effectivement c’est une recette traditionnelle! C’est très consistant et calorique pour aider à passer les hivers québécois!😅
Oui. Bonjour de Floride. J'aime ton chien!
Thanks Jimmy! My friend Joanne made me a sandwich with this once and oh my goodness it was so so good! I live in NH too and know Manchester well! Can you share how much of the spices you add? Thanks again!
Hello neighbor. I haven't watched the video lately but thought I said what the measurements were. but then again I suffer from "crs" syndrome. if it's not in video, my cooking literature is presently buried in storage as we are in the process of moving out of glamorous manchvegas to parts warmer. you can always wing it and add little by little to suit your taste. salt, pepper, cloves, cinnamon, garlic. (a little cloves go a long way). bon appetite !
Exactly how my Mom and Meme made this. They were from Bangor ME. Thanks for the video and pronunciation. We say it the same way...
Can’t wait to try this. I grew up with this on toast in Old Town, Maine. The best ever was made by Shorty Richards on French Island
Thanks for watching and for the comment Neal. Glad we shared some of the same traditions!
@@johndean2005 I hope you enjoy it when you try it John. Thanks for the comment and for watching
Brings back wonderful memories and I like this recipe so I am going to try to make it. We have friends order it for us and send it to us from Maine. We live in the south right now
My father used to make it and he got his recipe from his mother I can’t wait to try it
excellent, good luck Chantal!
Can you do this with beef as well Thx 😃Looks delious 😋😊
thank you. yes you can use ground beef. I think many people do. but in my opinion pork tastes better
Hi how much water and celery seed to you use Thank you for sharing
Great video. I'm from Massachusetts. Would you mind sharing what stores here sell it. This was a traditional treat in my wife's family and whenever we went to Quebec, we used to bring a bag full home and put it in the freezer and enjoy for a couple months. We haven't had it for years!
hello. i’ve seen the Maihots brand at hannaford in the Manchester area. you can check online at your closest hannaford to see if they carry it. Also Sully’s superette in Goffstown NH makes their own in store
I enjoyed your family story. I just made my first batch. Can’t wait to see how it tastes when it’s cold. My mother told me that I was saying Creton wrong and that it started with a G.
Lorrie Tarsa I am pleased you enjoyed my video. I think the story behind a recipe is important and fun to tell. Hopefully your first batch is worthy of making again. Your mom’s comment brings back great memories of my mother. Happy eating!
I grew up very near Rivière -du-Loup where your grandparents are from
I wanted to bring my mother up there to visit before she passed but never made it. Thanks for the comment
BRUCE HOW ARE YOU ,I WAS BORN IN ST EPIPHANE ,WHERE DID YOU GROW UP BUDDY
@@stevetheriault4164 My family is from Saint-Arsène and Saint-Hubert! Les cretons doivent être cuits avec du lait et surtout, du 4 épices. Je mets aussi de la Sarriette et une cuillère à soupe d'herbes salées du Bas! 😁
@@lenom1289 me suis cousin avec Las perrault de st Hubert ,,jean-marc perrault cest Mon oncle et Carmen perrault ma tante ils ont deux jumelle Valerie et Natalie perrault
I wish the recipe with amounts per ingredient was printed here so I could make it.
I love cretons and make it every once in a blue moon, but I couldn't understand for the life of me why he didn't just put all the pork in at once and start chopping in the pot.
Thank you
Thanks for the recipe. I’m in the Gaspésie 😁
Hello. Nice to hear from you. I hope you enjoy the recipe. I just watched a couple videos about the Gaspésie. Looks very peaceful. The lighthouse at Forillon National Park looks beautiful
im from Alton NH grew up on this dish from my meme and pepe never have had the recipe please give the spice amount im sure where we are from the same area it would taste like my childhood thank you
Hello. these spice amounts are per pound of ground pork: 1/2tsp salt, 1/2tsp cinnamon, 1/8tsp each of pepper, nutmeg and cloves along with 1 med onion. you can add a little garlic powder too if you like. happy eating
Usually you put milk and bread crumbs
No bread crumbs?
no bread crumbs Alison. some people put them but my family never has
My mom and Grandmother pronounced it the way you mentioned. Katherine
ma mom called it CRETON from Quebec canada
I use a bit of allspice in mine as well
Thanks for your recipe :) I subscribe to your chanel ;)
you're welcome. I hope you enjoy!
My mother made this my whole life she would cook it for 3-4 hours until you couldn't see any onions and never put in food processor also would skim the fat off the top while cooking
Thanks for sharing. always nice to here someone else's version of a recipe
I’d like your recipe
1 lb 80% lean ground pork. 1 small diced onion. 1/2 tsp salt. 1/8 tsp nutmeg. 1/8 tsp cloves. 1/4 tsp pepper. 1/4 tsp garlic powder. 1/2 tsp cinnamon. cook all ingredients til done. don't drain. put cooked meat in food processor until smooth
Tks
My pépére was from sainte joseph de beauce!
thanks for watching and commenting!
Du bon creton 👍
oui monsieur
We spell it gouton. Black pepper was the main spice. enjoy.
Share the recipe please????!!!
The company that made gorton in stores where i am went out of business trying to find some
that stinks. hope you find some. or you could try making some. it’s easy to make
that looks like rilette de porc.
Too lean though, it needs the fat. 60/40.
I made some yesterday, 40 minutes in the pressure cooker, solid meat literally fell apart with a fork..
Clove and cinnamon are a good idea, cinnamon suggests apple and thats good with pork.
I beat the cooked meat with a big stainless spoon in a stainless bowl for 30 minutes, it give the best result for texture, the blender creams it.
Appreciate your video...... however, I am from québec and the real recipee requires milk if not.. it is not a québécois creton but an altered version of it.
NO HOT STUFF IN PLASTICS
It's fine. HDPE and PP can handle stuff right out of the pan. Anything hotter than 100C might warp, but it will not degrade. Putting hood food in hard plastic containers used in the food industry in general hasn't been a problem for over 50 years now. I'd also generally advise against re-using very thin PET/PETG containers, and they would absolutely fail under heat.
The plastic that close to the burner is giving me anxiety
Dont put the lid while simmer