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 

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


  • 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).
  • 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