My aunt used to make this every winter. But it had bread and celery in it. If there is anyone out there that remembers this recipe please post it.

Hint for creamy groton: After the liquid runs clear, I start stirring the mixture every 1/2 hr. or so with my immersion blender. The groton becomes very spreadable after refrigeration.

Lived in French Canada and loved croton. Never ever heard it called corton. Don't know where that came from!

The correct spelling is Creton. When it is spoken it will sound like "Corton" if spoken with the Canadian accent.

Pork butt is the best, and if boiled with the bone its even better. Ask you butcher for it, should be free.

I start with Milk as starter or half & half. Also adding lard later. If yours is to soupy you can add a tablespoon of plain breadcrumbs.

I also use some chopped garlic. Love this stuff have been eating it for 66 years. In our family you only made this in months with an R in it.

Hi Bob. I recall allspice as the main flavor plus an equal number of onions to. We are also French Canadian. You mentioned that it was made on the months with an R in them. I wonder if this is because the months containing an R the shellfish are reproducing and not very good to eat. It seems to be a recipe from coast. This is the best cooking site and I am thankful to all of you especially CM.

My mother-in-law came from Prince Edward Island. She made this every Thanksgiving as an ingredient in her alternative to dressing, not in the bird, of course, but as a side. I believe she made it as described above, and have a handwritten recipe she gave me, but by the time it was served, she had mixed it with potatoes, more like the toutierre I see described in one of the comments. But there was always plenty without potatoes for sandwiches after. It was an amazing and tasty dish. I found my handwritten recipe today, and came looking Online for how to use it and stumbled onto this very helpful recipe and thread of comments. Thanks to you all, I think I can bring this recipe alive with this additional information.

My mother use to make this. I made sandwiches with it with mustard. I looked in my mothers hand written book that she use to have her recipes. Could not find it so asked a friend of mine for it . I made it last nite and made a sandwich with it today. Brought back memories. Luv it! I would have made it years ago if I had gotten the recipe from my Mom. Being from Maine and French Canadian descent. It was a staple in my house.

Love corton, tried your recipe. Love it!

For this wonderful French spread I go to the local meat market and they can grind out a lb of pork lean. You don't want from a store. Put on toast with mustard. Then of course is the pork pies. Memere made for all. Don't forget Whoopi pie and cream puffs.

I was born and raised in Salem Mass. My family is Canadian French. Memere lived with us on Loring Ave. and we had Corton every Christmas. At that time, pork butts came with a thick layer of fat which made the spread so delicious. We spread it on fresh white bread with mustard. I still have the Boston bean pot but haven't made beans in years.

My Dad was from Canada and always made Gorton and I loved it as a child! He died in 1962 and I still make it. I'm 76 now!!!

By the way I'm from Nashua, NH. Now I live in Oklahoma and no one has ever heard of Gorton!!!!

Sounds wonderful, will try it out this Holiday! Just a thought, perhaps "Maid-Rites" from IA are the beef version...?

Just a comment: I have my Memere's recipe and it is spelled Creton.

However you spell it groton, creton or conton I t is just yummy comfort food, making a batch for my 97 year old mother and my sister tomorrow. I am 70 year old man and our family recipe is very similar to this one, has been handed down thru the years. I am the only one in our family that makes it now, my late Polish wife loved it but always complained it was never spicy enough, my 2 daughters in their 30's don't like it but they are both PHDs, what do they know lol. Bon Apetite all.