Ah Creton! I snapped the above with the work camera during lunch and saved it as a backup post in case we got ourselves into a jam in our quest to keep up with NaBloPoMo. Well, we’re one day past the halfway mark and I’ve tapped our reserve. Hanne’s post yesterday probably disqualifies us* anyway, although being at the top of Booze Stereo on Google ought to make our blog totally famous.
That this is a reserve post is not to say that creton doesn’t deserve SiS’s attention. Creton is one of many reasons that Quebec doesn’t need to worry about losing its identity to the rest of Canada. The day Quebec smartens up and starts protecting its food with the same fervency they protect their language is the day I find a marker, an old Bloc Quebecois campaign sign, some duct tape and a hockey stick and take to the streets. I had never heard of this delicacy before moving here and I suspect it can’t be found anywhere else.
So what is it? Well I don’t know exactly. Let’s just say it’s a good thing the camera at work is not so hot, because this food is none too pretty. In fact, the less you look at the grey matter mush (not to say it’s brain… although…) the better. This is a case you best not “eat with your eyes.” Man, I hope it’s not made out of eyes.
All I know is that creton is meat. Pig, particularly. And it’s fatty. Which is the part that makes it great, of course. The meat paste is best served on a round of baguette. Although at work I further alienated myself (as if eating this stuff at lunch wasn’t bad enough and, uh… “why is Carlo taking a picture of it his lunch???”) by running my finger around the inside of the container.
And it tastes like….
I just went to consult Hanne and our friends on that one. “Fatty, salty, porky,” is all they had. Thank a lot guys.
Each creton producer puts their own spin on the spread, each using a unique blend of spices. The one above had nutmeg and cloves.
The best creton I’ve had in town was served by the best restaurant in town, Au Pied Du Cochon. Actually, their creton is tied for first with the stuff you can get at La Queue de Cochon. The tie is probably because it’s the same creton. I was just told that QdC supplies PdC some of their prepared meats. QdC can be found on Laurier Ave. just east of where Hanne and I are now, which is our friends’ place, which I know doesn’t help you much. But too bad. You’re on your own. Blogging from your friends place is not only extremely unsociable but is also costing me my fair share of cheese. Damn you NaBloPoMo! 16 days down.
Link to Creton on Wikipedia, included so you don’t ruin my mystery meat in the comments section.
*Hanne’s Edit: Yesterday’s post was TOTALLY valid. Jerk.