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