French Canadian Creton Pork Paté and Homemade Flax Seed Crackers

Hello Friends,

Another Frankocanadian treat - Creton a lovely Pork Meat Appetizer wonderful on a homemade cracker... It's best made a few days ahead!

Pork Paté - Martin Picard Quebec Creton 

Ingredients

Melting 

• 400 g (7/8 lb) pig fatback
• 100 ml (3/8 cup) water

Creton

• 250 ml (1 cup) chopped onions
• 10 g (1 tbsp.) Chopped garlic
• 20 g (about 1 Tbsp.) Unsalted butter
• 750 g (about 1 ¾ lbs) of minced pork
• 70 g (about 1 cup) breadcrumbs   
• 250 ml (1 cup) of melting (see above)
• 325 ml (about 1 ¼ cups) milk
• 6 g (1 tbsp.) Clove
• 7.5 g (1 tbsp.) Cinnamon
• 5 g (about 1 Tbsp.) Pepper
• 3 g (1 tbsp.) Savory
• 2 pinches of nutmeg
• Salt and pepper (to taste)

Recipe

Melting

• Cut down fatback into 2cm cubes and place in a saucepan with water.
• Bring to boil, reduce heat and cook for 45 minutes on low simmer.
• Strain.
  
  
• * Reserve liquid fat (lard) for various types of cooking.
• Retrieve small pieces of meat from the melting to put into cretons.
  
  
• * There should remain about 250 ml (about 1 cup).

Cretons

• Sauté onions and garlic in butter.
• Add the pork and spices.
• When pork is almost cooked, add the bread crumbs, the melting (see above), the milk and the meat from cooking to melting.
• Cook 15 to 20 minutes or until the bread has absorbed the liquid.
• Drain Cretons in a sieve and reserve the cooking juices.
• Place the meat in a food processor a few seconds.
  
  
• * If cretons are too dry, add a little of the cooking liquid.
• Adjust seasoning to taste.
• Line a terrine mold with plastic wrap and pour cretons.
• Let freeze overnight in the refrigerator.
  
  
• * Cretons, like all meats must be salted generously during the preparation for the seasoning to be on point once finished.
  
  
  Here the link to the crackers i added
  Flax Seed recipe