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Cretons

 1/2 lb Leaf lard or fatback pork, f
 -inely chopped
2 lb Ground pork
1 c Water
1 c Onion, chopped
2  Garlic cloves, crushed
2 ts Salt
1/2 ts Dried savory
1/4 ts Pepper
1/4 ts Cinnamon
1/4 ts Cloves

"This traditional savory potted pork from Quebec is like a soft, coarse pate', very tasty on crackers or slices of crusty baguette with crisp cornichon pickles.
" In large, heavy pot over low heat, cook pork fat until browned, stirring often; set aside both browned bits and melted fat.
Simmer ground pork with water over low heat for about 1 hour.
Add melted fat and browned bits, and remaining ingredients.
Cover and simmer for about 2 hours, stirring occasionally.
Let mixture cool.
Stir well; taste and adjust seasoning.
Pack into small pots.
Cover and refrigerate.
Bring to room temperature before serving.
Makes about 10 servings.


Keywords: Pork

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