Recipes

[Chopsmom]

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@CelticCrafter wrote:

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@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! 🤪😂🤓😺

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

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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.  

[frenchie]

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@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. 

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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.