Greaves: nmpl. In charcuterie, cretons are residues of melted bacon (a term used mainly in the north of France).
We also use: frittons, scrapons, greubons, rillettes, rillons (Champagne, Ardennes, Lorraine).
Depending on the region, it is also diced pork belly (bacon).
In Canada: A creton is a pâté made from minced pork or veal, seasoned with onions.
A cretons sandwich.
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