topic Re: Anyone else here make corton? in Recipes

Anyone else here make corton?

frenchie — Thu, 08 Dec 2022 16:13:19 GMT

I am making some today first time this season. It is a French-Canadian pork spread made with ground pork butts and spices. Delicious on toast and spicy brown mustard.

Tortiere is made from this recipe too. Anyone here make it?

Re: Anyone else here make corton?

eadu4 — Thu, 08 Dec 2022 16:21:25 GMT

@frenchie I have never made it but boy do I remember loving it as a child. My grandparents lived in Canada and I remember having this on toast and could not get enough of it. My mother would always bring some home. Have not had that in probably 50 years. YUM

Re: Anyone else here make corton?

Imaoldhippie — Thu, 08 Dec 2022 16:24:48 GMT

I have never heard of it but Im willing to try it if I ever come across any.

Re: Anyone else here make corton?

Mj12 — Thu, 08 Dec 2022 17:18:56 GMT

We have made tourtière several times - learned about it from our French-Canadian friends. It's so good. I'm going to look up conton - thanks!

Re: Anyone else here make corton?

JFD12 — Thu, 08 Dec 2022 18:10:37 GMT

Hi @frenchie I know it as Gorton, but only through my husband's family. Never heard of it before that! My mother in law makes it, and they all eat it (hubby's family), but my sons and I do not. Sorry, but we kiddingly call it cat food! 🤪😂🤓😺

Re: Anyone else here make corton?

PA Mom-mom — Thu, 08 Dec 2022 18:36:23 GMT

@frenchie I've never heard of it, but it sounds like a cousin to scrapple. The scrapple we make has buckwheat flour with onion, parsley and sage in addition to the pork. Both are very hearty dishes.

Re: Anyone else here make corton?

ECBG — Fri, 09 Dec 2022 01:19:50 GMT

I thought I had have everything! Apparently not!!!

Re: Anyone else here make corton?

owls — Sat, 10 Dec 2022 00:04:55 GMT

Grew up eating thisl. Loved it. It is spelled "creton" to my knowledge. My mother was never satisfied with it because she could not find the fat needed. It's fat from the area of the kidney's from the pig. I don't remember what she called it. That's after we immigrated to the US. We once found a place in Fort Lauderdale that had it. They have a large French-Canadian snowbird population. Loved tourtiere also. My brothers would sneak into her stash of pies and bring some home. I could never get one to bring home for myself. I know this is a run of long sentences, so please do not criticize.

Re: Anyone else here make corton?

Zhills — Wed, 14 Dec 2022 17:14:18 GMT

@frenchie Would love to see your recipe!

Re: Anyone else here make corton?

CelticCrafter — Thu, 15 Dec 2022 13:49:12 GMT

@JFD12 wrote:
Hi @frenchie I know it as Gorton, but only through my husband's family. Never heard of it before that! My mother in law makes it, and they all eat it (hubby's family), but my sons and I do not. Sorry, but we kiddingly call it cat food! 🤪😂🤓😺

@JFD12 From the OP's description, it reminds me of deviled ham which is just like cat food in my opinion!

Re: Anyone else here make corton?

Chopsmom — Thu, 15 Dec 2022 14:16:24 GMT

@CelticCrafter wrote:
@JFD12 wrote:
Hi @frenchie I know it as Gorton, but only through my husband's family. Never heard of it before that! My mother in law makes it, and they all eat it (hubby's family), but my sons and I do not. Sorry, but we kiddingly call it cat food! 🤪😂🤓😺
@JFD12 From the OP's description, it reminds me of deviled ham which is just like cat food in my opinion!

I was going to post that it reminded me of deviled ham too - but I love deviled ham😊. Liver pate too.

I had it all the time as a kid. Haven't thought about it in ages.

Re: Anyone else here make corton?

frenchie — Fri, 16 Dec 2022 01:58:46 GMT

@owls wrote:
Grew up eating thisl. Loved it. It is spelled "creton" to my knowledge. My mother was never satisfied with it because she could not find the fat needed. It's fat from the area of the kidney's from the pig. I don't remember what she called it. That's after we immigrated to the US. We once found a place in Fort Lauderdale that had it. They have a large French-Canadian snowbird population. Loved tourtiere also. My brothers would sneak into her stash of pies and bring some home. I could never get one to bring home for myself. I know this is a run of long sentences, so please do not criticize.

It is called creton in many places but here in Massachusetts there are many of us French folks and we call it corton. The reason why it seems dry and you need fat added is because you use ground pork, not pork butts. I use it for pies too. There is nothing weird in the ingredients, just meat, onion, salt and pepper and I use allspice and clove. Some use cinnamon or Bell seasoning. Just a preference.