Di Liso's Fine Meats carry meat of the highest standards.  We make sure that it is Certified by John because if it's not good enough to feed his kids, it's not good enough to feed you.

  • beef


    Di Liso’s Fine Meats choice breed of beef are the Limousin, Charolais, and Blonde D’Aquitaine.  We always use locally-raised cattle sourced from several local family-run farms which John visits weekly to ensure all his requirements are adhered to.  Our beef is air chilled and dry aged a minimum of 28 days. We follow the old fashioned farming and butchering methods and all beef is processed on the premises on a daily basis.


  • veal

    Di Liso's Fine Meats offers Italian-engineered, Ontario-raised Provimi veal. This is a milk fed product that is protein packed, a great source of vitamin B and full of all minerals necessary for a healthy lifestyle.  Perfect for those with more sensitive stomaches as this meat is easily digestible. It is extremely tender.


    A special treat indeed!


  • chicken

    Di Liso’s Fine Meats choice breed is a Ross chicken. Our Mennonite farmed, naturally-raised chickens are always free-running and free-feeding. This promotes healthy and lean poultry.  Our strict feeding program of grains, barley, wheat shorts and distillers grain enhances the flavour tremendously.  Once our chickens are processed at Ontario’s first and only AA poultry plant, they are hung to dry overnight (air chilled) to avoid any unnecessary use of cleaning chemicals or water retention.


  • turkey


    Di Liso’s Fine Meats choice breed is a Nicholas Hen. All turkeys are raised at Beliak Heritage Farms in St. Ann's, Ontario. The Beliak brothers follow old fashioned farming practices, and all turkeys are naturally-raised with grains, wheat shorts and crushed soy grains. They are free-running and natural birds. Our turkeys are delivered fresh weekly by Murray Beliak himself, which is great for customers who want to meet him or directly ask questions.


  • lamb


    Di Liso’s fine meats choice breed of lamb are the Textel, Dorset or Suffolk... preferably purebred. Always raised locally in Ontario on several small family farms which John visits regularly.  Lambs are always naturally-raised animals and are never given antibiotics or hormones. All Lambs are milk fed for perfect and consistent marbling and are very light and mild in flavour.


  • pork


    Di Liso’s Fine Meats choice breed of pork is a young pure bred Yorkshire hog. Locally raised, perfectly marble and well trimmed with tons of flavour.  In the past several years, pork in general has become a much healthier and leaner alternative to other meats, as better quality feeds and farming practices have helped improve our little pink friend's filthy reputation.   .


  • sausages


    Di Lisos Fine Meats only produces Artisan authentic Old Italian style sausages.  They are hand crafted on the premises weekly. We use natural meats and casings, no MSG, no nitrates of any sort, no artificial flavours and no wheat fillers. We custom-make exclusive blends of sausages for our restaurant partners and customers with larger orders.    .


    John also has quite a portfolio in the dry cured industry, trained by a True German/Italian Salumiere.   We currently do not sell dry cured meats, but have extensive knowledge on them.  We are always happy to answer questions regarding nitrate-free dry cured meats.


  • GAME


    Di Lisos Fine Meats carries a wide variety of Game meats.  Most are available daily or within 24 Hours.

    Some are seasonal only. Call for pricing and availability.


    • Rabbits
    • Whole Duck
    • Quail
    • Guinea Fowl
    • Rock Cornish Hen
    • Pheasant
    • Fresh Goose
    • Wild Boar
    • Venison
    • Bison
    • Caribou
    • Elk
    • Alligator
    • Kangaroo
    • Ostrich





  • Compassionately raised
  • No added growth hormones
  • Raised without the use of antibiotics
  • There must be a free choice vitamin and mineral system
  • Must be on a healthy, high quality, free feed program


  • Cattle must be grass or vegetarian fed


  • Veal must be started and finished on natural milk


  • Poultry must be vegetarian fed
  • Poultry is free running
  • Poultry is air chilled


  • Lambs must be started on natural milk and finished on grass


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