ottawa foodies

OK, I just discovered this stuff and am wondering what some of your recipes might look like. From what I have read so far it is pretty simple to make, but also pretty diverse and people sometimes really make it their own. Anyone here make it?

I make it all the time. There are all kinds of versions around. Mine is my mom's age old family recipe.

1 1/4 ib regular ground pork (fattier the better actually)
1 large diced onion
1 cup bread crumbs
1 cup milk
1/4 tsp allspice
1/4 tsp cinnamon
salt pepper to taste

Throw it all in a pot on and simmer for about 1 - 1/2 hr. Some will opt to put it through a food processor but I don't. Put into a dish and refrigerate.

One other option I have used for a quick cretons is to use the same ingredients except the milk and breadcrumbs. Cook the same but at the end of cooking throw in a can of cream of celery soup, process and refrigerate. Different, good, but not entirely authentic.

oh yeah, I forgot. You can serve cretons with eggs, maple baked beans and toast. Stick to your ribs quebecois breakfast. Or with salted crackers, yellow mustard and "une grosse Cinquante" beer.

A few weeks ago the Outaouais farmers market had a producer that was sampling her organic cretons that were gluten free and locally made.
I tried the different kinds and flavors and they were good,but I am not a fan of pate, so did not buy.

It was from Ferme Celine Tremblay.
here is the ingredients on one product:

Creton bio aux canneberges et à l'huile d'olive | SANS AGENTS DE CONSERVATION, SANS GLUTEN, 250ml, CERTIFIÉ BIOLOGIQUE Ingrédients: porc haché, huile d'olive extra-vierge, canneberges séchées, ail frais, sel de mer, poivre noir moulu, romarin séché. À part le sel, TOUS LES INGRÉDIENTS SONT CERTIFIÉS BIOLOGIQUES. | Prix : 7.00$ | Quantité disponible : 4

not sure if this is only sold in Quebec or if it is in ottawa too?