Cretons with Crusty Baguette & Pickled Radishes

Taste

Cretons is one of those Québécois staples that most people grow up eating but rarely make from scratch. It’s simply ground pork simmered low with onion, milk, and warm spices — cinnamon, cloves, allspice — until everything breaks down into a smooth, spreadable pâté. Chilled overnight, it sets firm enough to slice but soft enough to smear across a torn piece of baguette. The quick-pickled radishes are the counterpoint: sharp, crunchy, and bright pink, cutting through the richness with every bite. The pork, bread, radishes, and milk all come from Lufa and its local producers.

Instructions

1. Combine the cretons base. In a medium saucepan, break the ground pork into small pieces and add the diced onion, garlic, milk, breadcrumbs, cinnamon, cloves, allspice, mustard powder, salt, pepper, and bay leaf. Stir everything together — the mixture will look loose and soupy, which is exactly right.

2. Cook low and slow. Bring the mixture to a gentle simmer over medium heat, stirring frequently to break up any clumps of meat. Once it begins to bubble, reduce the heat to low and cook uncovered for 45 to 50 minutes, stirring every 5 to 10 minutes. The milk will gradually absorb and the mixture will thicken into a coarse, porridge-like paste. If it starts to stick to the bottom, add a splash of water and stir well. ⏱︎ 50 min

3. Adjust seasoning and cool. Remove the bay leaf. Taste and add more salt, pepper, or a pinch of extra cinnamon if needed — the spices should be present but not overpowering. Let the cretons cool at room temperature for 15 minutes, then transfer to a bowl, jar, or terrine. Press plastic wrap directly onto the surface to prevent a skin from forming. ⏱︎ 15 min

4. Chill overnight. Refrigerate for at least 8 hours, or ideally overnight. The fat in the pork will set as it cools, giving the cretons a firm, spreadable texture. It will keep refrigerated for up to 5 days.

5. Make the quick-pickled radishes. While the cretons cook, combine the white vinegar, water, sugar, salt, and peppercorns in a small saucepan. Heat over medium until the sugar and salt dissolve, about 2 minutes — do not boil. Pour the hot brine over the sliced radishes in a jar or heatproof bowl. Let cool to room temperature, then refrigerate for at least 1 hour before serving. The radishes will turn a vibrant pink and stay crisp. ⏱︎ 2 min

6. Serve. Slice the baguette into rounds or tear it into rough pieces. Spread a thick layer of chilled cretons on each slice, top with a tangle of pickled radishes, and add a small smear of Dijon mustard if you like. Serve cold or at cool room temperature.

Tips

• Texture: For smoother cretons, blitz the finished mixture with a fork or potato masher before chilling. For a more rustic, country-style texture, leave it as is.
• Make ahead: Cretons taste better after a full day in the fridge. The spices meld and the texture firms up. You can make them up to 5 days ahead.
• Variation: Stir in a tablespoon of maple syrup at the end of cooking for a subtle sweetness that pairs well with the warm spices.
• Radish swap: If red radishes aren’t available, watermelon radishes or thinly sliced daikon work well for pickling — both are available on Lufa.
• Storage: Keep the pickled radishes in their brine in the fridge for up to 2 weeks. They get tangier and softer over time.