recipe is from Michael (Michel) Joseph Bellavance and his wife, Pauline
Lafleur Bellavance. In his note to us, he says "We are both from a french
canadian section of New Bedford, Ma. Raised to speak french - learned
english in school. I love to cook and got these recipes from my french
grandmother and my french canadian aunts. Our ancestors and current relatives
are from Acadia and the Gaspe Peninsula. Pork butchering time was a festival
and yes we made boudin rouge, tourtieres, creton, etc. These recipes are
the ones I learned and have passed on to my daughters. We make them at
Thanksgiving and Christmas."
and Pauline submitted this recipe along with two other recipes: one for
Forte (pork stuffing for turkey), and tourière (See the Bellavance
Tourtière recipe). He tells us: "Please note that all three pork
recipes use the same basic pork mixture up until the spices. I normally
do between 12 and 15 pounds at a time and divide the mixture to finish
each dish. I cook for 14 to 15 hours or right about 3 to 4 six-packs usually
two or three days before the holiday." He concludes: "P.S. I am an honorary
cajun initiated by my freinds in Houma, La. Laissez les bon temps roullez!!!"
like fun, Michael. Let us know the next time you and Pauline do this, we'll
come down for the party. Thanks for this treasure of recipes!
fresh bread, on crackers, or on hot toast. Bon Appetit!!
In a large
dutch oven or heavy cast iron pot add the lard and heat until lard is hot
but not smoking..
the ground pork into the lard and begin to sautee over medium high heat
stirrng constantly to prevent burning or excessive browning. Pork should
is heated through add the onions and continue stirring to mix all the pork
and onions. Allow to cook for ten minutes or so to sweat onions and flavor
the pork. Add salt and pepper to taste. Start with 1 tablespoon of each.
water to not quite cover the pork/onion mixture. Water should be just visible
if you press down on the mixture with a large spoon. Bring to a boil and
simmer covered at the lowest burner setting possible maintaining a slow
simmer approximately 1 hour per pound or 5-6 hours.
hours use a potato masher and mash the mixture to a fine consistency like
coarse pate. Continue cooking.
hours pork mixture will darken and extra pork fat will cook out and form
a top layer. Begin removing extra fat/water from top of pork mixture with
a ladel and save. After ladling add 1 teaspoon each ground cinnamon and
clove and continue to simmer for an additional hour. Stir every once in
a while to prevent sticking.
mixture is cooked turn off heat and angle the pan on a small soup bowl
inverted under the pan. This is so you can ladle more fat from the mixture.
I ladle until I can form a depression in the pork mixture and very little
liquid is left. If you like more fat leave more in the mixture.
pepper, cinnamon and clove to your taste. I do this 1/4 teaspoon at a time
always adding equal amounts of cinnamon and clove.
cracker crumbs slowly to absorb most of the liquid so that the creton will
be spreadable. There should not be visible liquid at the end. The more
fat you leave in, the more cracker crumbs will be needed. Taste and
adjust seasonings one last time.
creton into plastic containers(I use the Glad cheap containers with lid)
and cool. Place in refrigerator overnight