Creton Sandwich

Method

Lightly butter both sides of the bread slices. Spread a generous layer of creton (about 100g per sandwich) onto two of the bread slices, ensuring even coverage. Season lightly with salt and black pepper to taste. Press the remaining bread slices on top to form two sandwiches. Cut diagonally if desired. Serve immediately at room temperature, as creton is traditionally eaten cold or barely warm. This simple preparation showcases the rich, seasoned pork flavour that is characteristic of this Quebec delicacy.