© 2019 Di Liso's Fine Meats

Introducing

OUR PRODUCTS

Di Lisos products are:

LOCALLY RAISED

NO HORMONES

NO ANTIBIOTICS

 

MEET MEAT

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 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 of our Turkeys are naturally raised on high-quality, grain-based diet, free running on organic certified, family-run farms that have been raising birds for over 50 years.

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 marbled 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 Liso's 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 Liso's Fine Meats is able to source a wide variety of game meats, most of which are available with 24 hours notice, with some seasonal products as well. Please 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

 

OVEN READY

Raw, oven-ready items that require cooking instructions:

 

Marinated Chickens

(Lemon Herb, Jerk, Thai, Harissa, Korean BBQ, Balsamic Rosemary)

350 degrees for 1 hour 20 mins

Stuffed Chicken Breast

375 degrees for 1 hour 20 mins

Tourtiere

350 degrees for 50 mins, add 30 mins if frozen

Meat Pies

(Steak & Mushroom, Chicken Pot Pie, Smoked Brisket, Lamb Tikka Masala)

350 degrees for 45-55 minutes, add 10 mins if frozen

Porchetta

350 degrees for 45-50 mins, 1 hour if frozen

Meatloaf

(Rosemary Veal, Mint Lamb, Thyme Turkey, Lemon Chicken)

325 degrees for 1 hour 20 mins

 

FULLY COOKED