Real Recipes From Real Home Cooks ®

mimi’s french corton pork spread

Recipe by
Amy Cox
Melbourne Beach, FL

I’ve been eating this and enjoying it for as long as I can remember! Every time I make it, it makes me think of my Mimi. This recipe goes way way back and it has been a breakfast staple in my family! This is one of those recipes that has been sent down from generation to generation. If you are looking for a yummy meat spread, that’s filling and tasty, and curbs that comfort food need, then you’ve found it!

yield serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For mimi’s french corton pork spread

  • 2 lb
    ground pork
  • 1 tsp
    ground clove
  • 1 tsp
  • 1/2 tsp
    allspice, ground
  • 4 Tbsp
  • 1 c
  • 1/2 tsp
  • 1/2 tsp

How To Make mimi’s french corton pork spread

  • 1
    It’s always best if you want the smoothest spread, to grind your ground pork a second time. If you don’t have a grinder, just make sure to smash the pork with a fork or a masher or approximately five minutes to get a better consistency.
  • 2
    While secondary grinding your ground pork, melt the lard and let cool to room temp.
  • 3
    Add water and lard to a 3qt pot and heat on low. Add ground pork, spices and then mix thoroughly.
  • 4
    Heat should be on med-low. If you're using a gas stove, place something to conduct the heat over the flame. I use a cast iron skillet. This prevents frying on the bottom. If using an electric stove, just keep watch.
  • 5
    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. if it seems too lumpy, use a stick blender until you get the consistency you like.
  • 6
    Simmer for 10 minutes
  • 7
    Remove from heat and let st for another 15 minutes.
  • 8
    Mix well one last time, then ladle or spoon into separate containers. ( I usually separate into 6 containers as a 1 cup container usually lasts about 3 days for us)
  • 9
    Best on crusty bread or warm toast with butter, mmmm.
  • 10
    FYI: there is supposed to be a layer of fat. Do not drain. This freezes really well, serve right from the fridge, after it’s been chilled, or at room temperature.