To begin, place the ground pork in a large heavy bottomed pot. Add onions and garlic. Stir well with a wooden spoon to break up the meat. Transition to adding liquid and spices.

Pour in milk and water, then add cinnamon, cloves, nutmeg, allspice, salt, pepper, and the bay leaf. Stir thoroughly to blend the flavours evenly. Move to simmering the mixture.

Bring the pot to a gentle boil over medium heat, stirring frequently to avoid sticking. Reduce heat to low and let the mixture simmer uncovered for about 1½ to 2 hours until thickened. Transition to incorporating breadcrumbs.

Once the pork is tender and liquid reduced, stir in fresh breadcrumbs. Mix thoroughly to bind the spread and achieve a creamy consistency. Proceed to adjust seasoning.

Taste the mixture carefully and adjust salt and pepper if needed. Remove the bay leaf. Move to preparing storage containers.

Spoon the warm mixture into ramekins or small terrine dishes. Press gently with the back of a spoon to eliminate air pockets. Prepare for chilling.

Cover and refrigerate for at least 6 hours, preferably overnight. This allows the cretons to set firmly and flavours to deepen. Transition to serving preparation.

Unmould or serve directly from the ramekin. Spread generously on toasted bread. Garnish with pickles or serve alongside mustard for contrast.