In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices.

Cretons are usually served on toast as part of a traditional Quebec breakfast.

Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices.

Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf.

It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm.