I am looking for a French Canadian recipe for a potted meat spread. I think it is called Groton.
When I was growing up my best friend, across the street from me, was French-Canadian. Her mother would make this and give us a container of it. We used it on hot toast in the morning.
I believe it is made with pork, spices, cooked for a very long time, potted and shilled. It forms a layer of lard-like fat when chilled.