Jean-Simon Petit’s Gaspésien-Style Creton Spread
This old-fashioned cretons recipe, courtesy of chef Jean-Simon Petit, master butcher and culinary director at Ferme des Quatre-temps, is pure comfort food. It features a blend of pork, garlic, bouquet garni and nutmeg to achieve that classic, sought-after flavour. Spread on a slice of bread, this spread is almost as good as grandma’s.
Ingredients
- 7 oz (200 g) pork fat or lard
- 2 lb (900 g) boneless pork shoulder roast, rind removed, cut into 4 pieces
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 bouquet garni (1 thyme sprig, 1 rosemary sprig and 1 bay leaf tied together with butcher’s twine)
- 1 sage sprig or 1 tbsp dried sage
- 1 pinch ground nutmeg
- 2 cups (500 ml) chicken broth or water
- Fresh herbs (parsley and chives), finely chopped, to taste (optional)
Instructions
- In a large Dutch oven over medium heat, melt the pork fat. Add the pieces of pork and brown on all sides. Set the meat aside on a plate.
- In the same pot, add the onions and garlic. Cook until translucent. Return the meat to the pot. Add the bouquet garni, sage, nutmeg and broth. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 2 hours. Remove the lid and continue to cook for 2 hours or until the meat is cooked through and fork-tender.
- Remove the meat from the pot and set aside on a plate. Let cool for 30 minutes.
- Meanwhile, strain the cooking juices through a sieve placed over a large measuring cup or bowl. Compost the bouquet garni and sage. Set the onions and garlic aside. Remove the excess fat from the cooking juices and set aside in another bowl. Let cool while you cut the meat.
- On a work surface, finely chop the meat.
- In a large bowl, combine the chopped meat with some of the cooking juices and reserved fat. Add the reserved onions and garlic, to taste. Adjust the quantity of cooking juices and fat depending on the desired texture (the meat should be very soft). Add the fresh herbs. Adjust the seasoning.
- Transfer the creton mixture into 1-cup (250 ml) jars or terrines. Press down slightly to pack in the meat. Cover with a thin layer of reserved melted fat, which will help preserve the creton. Cover and refrigerate at least 12 hours to allow the flavours to develop. The creton will keep for 1 week in the refrigerator or 3 weeks in the freezer.
This old-fashioned cretons recipe, courtesy of chef Jean-Simon Petit, master butcher and culinary director at Ferme des Quatre-temps, is pure comfort food. It features a blend of pork, garlic, bouquet garni and nutmeg to achieve that classic, sought-after flavour. Spread on a slice of bread, this spread is almost as good as grandma’s.