Cretons du Québec
2 pounds leaf lard*
3 pounds ground pork
2 small pork kidneys, minced
2 cups boiling water
1 cup chopped onion
1 T. salt
1/4 tsp. pepper
2 cloves garlic, crushed
1 bay leaf
1/4 tsp. savory
1/4 tsp. whole cloves
1/4 tsp. nutmeg
Cut leaf lard in 1/2-inch pieces. Render over low heat until light golden, stirring occasionally. Drain and save fat. Grind cracklings in meat grinder. Simmer pork and kidney in water 1 hour, stirring occasionally to avoid sticking. Add cracklings and remaining ingredients. Cover and simmer 2 hours, stirring occasionally. Remove bay leaf. If mixture appears too lean, add a little of the rendered fat. Cool slightly. Mix well to distribute fat. Pour into bowls that have been rinsed in cold water. Chill until firm. Makes 7 cups.
*Leaf lard is rendered from the fat of the abdomen of the hog. It is used for its special characteristics of firmness and flavor.
A pork spread served on bread for breakfast or lunch. There's also a variation where pork shoulder replaces the leaf lard.
From Food - à la canadienne.