Cretons

Method

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1. Put the pork, onion, garlic, milk, breadcrumbs, cinnamon, cloves, allspice, salt and pepper in a saucepan. Break up the pork with a wooden spoon as the pan warms so it does not form lumps.

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2. Bring to a gentle simmer over medium heat and cook, uncovered, for 45 minutes, stirring often, until the milk has been absorbed and the mixture is thick and the pork is fully cooked.

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3. Mash the mixture with a potato masher, or pulse in a food processor, until it forms a fine, spreadable paste. Add a spoonful of milk if it seems stiff.

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4. Taste and add more salt or pepper if needed.

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5. Pack into a bowl or jar, press the surface flat and refrigerate at least 4 hours, until firm.

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6. Spread on toast with mustard, or with pickles on the side.

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Chef’s Tips

• Stir often as it simmers. The mixture catches on the base of the pan as the milk thickens.
• Mash it while warm. Cold cretons cannot be worked into a smooth paste.
• Season it once it is cold. Chilled food tastes less salty than warm food, so add a little more salt than seems right.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Toasted country bread
• Dijon mustard
• Dill pickles

Storage & Reheating

Keep in a covered jar in the fridge up to 1 week. Freeze in small containers for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.