I did a web search for "Cretons" and found this: http://www.inspection.gc.ca/english/fssa/polstrat/haccp/cretons/cretonsie.shtml
"Creton" is a culinary staple that many years ago, was largely consumed by the rural population in Quebec as a basic food.
...."delicious cooked meat preparation made in Québec which is derived from lean cuts of pork meat which then are cooked slowly and incorporated with the ingredients of melted leaf fat. The mixture is then placed into moulds and is eaten in a similar fashion to potted meat". ....is consumed by either spreading it on toast for breakfast or lunch or in canapés as an hors d'oeuvre.
Two Recipes below, most are similar with variations of cinnamon, allspice or nutmeg:
from RecipeSource :
Yield: 6 servings
1 lb Minced Pork
1 c Dry bread crumbs
1 c Milk
1 ts Salt
1/2 ts Pepper
1/2 ts Cloves
1/2 ts Cinnamon
1/2 c Grated onion
Place in sauce pan mix well, cover and cook over low
heat 1 hour.Stir once or twice during cooking time.
Empty into bowl and refrigerate.
1 lb ground pork
1 cup milk
1 medium onion, grated
2 garlic cloves, minced fine (or to taste)
1 teaspoon pepper
2-4 whole cloves
1 pinch allspice
1 teaspoon salt (to taste)
2 bay leaves
1 1/2 cups fine dry breadcrumbs
1. In a large sauce pan, add all the ingredients except the bread crumbs.
2. Cook over medium heat, breaking up the meat mixture as it begins to cook over medium heat.
3. Cook for at least 1 1/2 hours stirring often and breaking up the meat.
4. The meat should be as fine as possible.
5. When done, add the bread crumbs and cook for 15 minutes more.
6. Remove from heat, and take out the cloves and bay leaves.
7. Cool and place in small tin foil loaf pans.
8. Wrap each pan well with plastic wrap and then tin foil.
9. Keep in fridge or freeze.
11. A suggestion has been offered to lessen the amount of breadcrumbs. Think about it before you commit to 1 1/2 cups.
12. A layer of fat may coat the top; you can remove this as you use the spread.
13. Spread on warm, unbuttered, toasted crusty bread. Yummy!