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Author Notes: This recipe comes from my Paternal Grandmother. My Grandparents were from Canada, and, growing up, I could barely understand their English LOL. However, the second MOST amazing recipe I learned from Grams was Conton. The FIRST was her Tortiere (which is here as well). Now I know there are different spellings, as many as the recipes, but This is hers.....with a few tweeks. Ya see, they didn't have much, and used spices sparingly. According to my Parents and other Relatives from that side.....she would have been honored. So...I hope you try, and enjoy!!! PLEASE forgive the photo....I still follow my Grandparents' way of THRIFT! —Roger Dube
Makes 4 cups
- 2 pounds Ground Pork Butts (pre-ground or grind your own)
- 4 tablespoons Lard
- 1 cup Water
- 1 teaspoon Ground Clove
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Salt
- 1/2 teaspoon Freshly Ground Pepper
- If you grind your own pork butt, grind twice. In the mean-time, melt the lard and let cool to room temp.
- Add water and lard to 3qt pan and heat on low. Add ground pork and spices and mix thoroughly.
- ***Now...here's a little glitch....IF you're working on a gas stove, place some kind of heat diffuser over the flame. I use a cast iron skillet. This prevents frying on the bottom. Electric stoves....just be gentle.
- Simmer, stirring and breaking up the pork. You MUST use your discretion on this. Once the pink of the pork is gone and the fat and liquid are level with the meat, lower the heat AND if it seems to 'chunky', hit it with a stick blender until you get the consistency you like.
- Simmer for 30 more minutes. Then, take a teaspoon of the mix, put it on a saucer and chuck it in the freezer for about 5 minutes. After which, take it out and taste it. If not enough spice, adjust and give it another 20 min. If good, ladle into 1 cup containers and let cool.
- MAKE SURE YOU STIR BEFORE AND AFTER EACH LADLING......ya gotta have the little skim of fat on the top!!
- With my taste, for this recipe, the total spices, except for salt, were doubled.