The Recipe · No.769 · Cretons

Cretons, and Where to Source It

Cook the pork gently in milk rather than frying it, so it stays pale and soft instead of hardening. Breadcrumbs cooked in at the end soak up the fat and bind it into the smooth, spreadable paste that sets when chilled.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook1 hr 30 min
Makes6 servings
CuisineCanadian
Cook it with
Air fryerOne-pot
Can you make Cretons in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Ground pork
A fatty shoulder grind is what makes it spreadable. A heritage-breed pork has real flavor.
1 lb
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Milk
The cooking liquid that keeps the pork tender and white. Whole milk is best.
1 cup
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Breadcrumbs
Stirred in to absorb the fat and bind the spread.
1/2 cup
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Onion
Minced fine so it dissolves into the paste. Fresh, bought local.
1 small
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Cinnamon and clove
The classic warm spices for a Québec cretons. Grind them fresh.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. CombinePut pork, milk, onion, and spices in a cold saucepan and stir to break it up.
  2. Simmer lowCook uncovered at a bare simmer about an hour, mashing often.
  3. BindStir in the breadcrumbs and cook 15 min more until the milk is absorbed.
  4. Chill and setPack into ramekins and chill overnight until firm enough to spread cold.
Part Three
The Toolkit

Saucepan · Wooden spoon · Ramekins

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