From Grandma's cretons to today

To begin, cretons, pâtés, and rillettes, also known as charcuterie, are said to have originated from the desire to preserve meats during winter after butchering in the Middle Ages. Cretons, in particular, were originally made from the granular residues obtained when rendering lard.

Meanwhile, in New France and among the Colomb family, a golden rule prevailed: minimize waste. Stale bread, curdled milk, animal entrails, and fat were not discarded and often found their way into questionable but flavorful dishes.

Traditional Quebec cretons are made with pork, milk, bread, onions, and spices. They are generally eaten cold for breakfast with bread, as a snack with crackers, or in sandwiches. But the experience is optimal when spread on a slice of toast, as they say in Quebec. Some prefer it to accompany a glass of red wine, pickled beets, and crudités, making for a delectable dinner!

 And you, what do you eat our Cretons with?