Cretons is definately a French Canadian staple where they were known to use every piece of the pig.  ie.  head cheese, les oreille de Christ (Christ’s ears – which are deep fried jowls – usually served at Sugar Shack time), pig tails, ragout de boulettes et pattes de cochon (Meatball and porkhock stew) etc.  
My husband is French Canadian and my M-I-L makes creton which is from ground pork with spices and slow cooked.  I love it myself and have made it a couple of times with limited success.  I’m not familiar with Mailhot’s, but I’m sure there are several recipes outs there and I would recommend any by Jehane Benoit.  She was a famous Quebec cook and her recipes are very good with basic ingredients