Cretons (French Canadian Pork Pate)

Prep Time
Cook Time
1h 20m
Ready In

"This is a traditional French Canadian sandwich spread. I used to love when my Mémère made this, the house smelt so nice. She used to spread it on toast for us for breakfast, with a bit of mustard, salt and pepper, and it was so yummy."

Original recipe yields 10-12 servings


  • Serving Size: 1 (95.3 g)
  • Calories 89.9
  • Total Fat - 3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 29.4 mg
  • Sodium - 306.2 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.4 g
  • Protein - 10.8 g
  • Calcium - 45.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine the pork, milk, onions, and garlic in a saucepan and cook over medium-low heat.

Step 2

Simmer, stirring frequently with a wooden spoon, for about 45 minutes, adding a bit of water if necessary to allow simmering without sticking. (You want the mixture to be moist with just a bit of liquid to absorb the bread crumbs)

Step 3

Mash with a potato masher to break apart any big chunks.

Step 4

Add the cinnamon, cloves, salt and pepper and continue simmering for about 15 minutes more.

Step 5

Add bread crumbs and mix well.

Step 6

Cool completely and place in a container, packing the mixture down tightly; cover and refrigerate until ready to eat.

Step 7

Serve cold as a spread for crusty bread or crackers.

Step 8

This freezes well for future use.

Tips & Variations

No special items needed.

TwisSis RIP Forever in our Kitchen

Made as written for DH & I plus 2 DH non-vegetarian family members who are esp fond of pâté (For their X-Mas Food Gift). Both DH & I felt this combo of flavors was "strange", but realize cultural preferences can vary widely. I made 2 changes to narrow the cultural gap between Canada & Iceland. I added very finely-shredded Gouda cheese plus Brandy until the flavor was present in the pâté, but still subtle. Then I whizzed the new mixture w/my immersion blender & the result was excellent! Thx for sharing this recipe w/us. :-)

(26 Dec 2014)


Another Bea winner, the aroma alone would make for five stars. Having noted a lovely rolled pate in a specialty shop I felt sure this recipe would make up into a similar roll, and it did! So good that it has seen to a repeat. I used freshly ground lean pork and added water to keep it nice and moist while simmering, rolled in spicy peppercorn flakes and shaped in foil to set. Sliced beautifully and tasted as good as it looked. Next time I will be sure to bake some crusty mini loaves to slice and serve alongside. I'm sure we would enjoy this as a sandwich spread as well.

review by:
(29 Apr 2013)


This is a really lovely spread! The combination of spices gave it a sweetie yumminess. I have tried it on bread and on crackers and both are wonderful. Would be a great addition to appetizer table. I will definately be making this again. Thank you Queenie for sharing a wee bit of your heritage.

review by:
(10 Feb 2012)