Cretons

Cretons come straight from the habitant farm kitchen, where nothing from the pig was wasted and breakfast needed to stick to a man’s ribs before a long day of work. Pork was simmered slowly with onions and warm spices, then pounded or blended into a coarse spread that would keep for weeks in the cold pantry.

What makes it great is that balance of rich pork, sweet onion, and the gentle warmth of cinnamon and cloves — savory, comforting, and just a little bit spicy. Spread it thickly on toast with a smear of mustard, or a drizzle of maple syrup if you’re feeling brave, and you’ll understand why it’s a Quebec institution.

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