Ron Hall Meats processes local pork in Manilla, in the City of Kawartha Lakes, from pigs raised and processed in the Kawartha Lakes.
A frozen, boneless smoked ham roast, cured to an internal temperature of 63°C. Reheat it to an internal temperature of 71°C (160°F) before enjoying, glaze with maple and mustard near the end, and gather the table for a harvest dinner with scalloped potatoes.
