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New Hampshire "Guerton"


Every Christmas, Grandma T would make her “guerton” (“gorton”?). It’s a simple recipe, of French-Canadian heritage, that she explained to Paul some years ago, and he has made some most Christmases. We found it at grocery stores in Quebec, and Nashua’s Modern Restaurant had it on the menu.


  • 1 lb. ground pork (leaner preferred)
  • 1 medium onion, chopped
  • 1/2 tsp. salt, or to taste
  • This is the basic ratio; you can easily multiply it.
New Hampshire "Guerton" photo


  • 1

    Mix ground pork and onion and salt, in whatever quantities, in a cooking pot. Paul usually cooks 2-3 pounds at a time.

  • 2

    Fill pot with water, fully covering all ingredients. Heat until water boils, then lower to simmer on lowest heat of burner.

  • 3

    Let simmer until all water is virtually boiled off, generally between 3 to 5 hours (or more, depending on quantity). (You may need to add water if boil-off occurs in less than 3 hours). Check and stir occasionally (once an hour). It is done when all consistent grey in color and little water is left.

  • 4

    Remove from heat and mix with a hand beater or electric mixer on low to medium speed to even out lumps and get smoother texture. Divide into containers (whatever size desired), then refrigerate. It can also be frozen.


Great on saltines, and crackers of all sorts, as an appetizer. Also a good spread for a sandwich, or on toast (a Grandpa T favorite!).



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