Di Liso’s Fine Meats choice breed of beef are the Limousin, Charolais, and Hereford. We always use local and naturally raised cattle sourced from several local family-run farms. We visit the farms regularly to ensure all of our requirements are adhered to. Our beef is aged a minimum of 28 days. We follow old fashioned farming and butchering methods and all beef is processed on the premises on a daily basis.
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.
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, they are hung to dry overnight (air chilled) to avoid any unnecessary use of cleaning chemicals or water retention.
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.
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 we visit 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.
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. .
Di Liso's Fine Meats only produces authentic artisan 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.
Chicken Pot Pie
Stuffed Chicken Breast
Stuffed Pork Loin
RAW, OVEN-READY ITEMS
THAT REQUIRE COOKING INSTRUCTIONS:
(Lemon Herb, Jerk, Thai, Honey Garlic, Korean BBQ, Balsamic Rosemary)
350 degrees for 1 hour 20 mins
Stuffed Chicken Breast
325 degrees for 1 hour
350 degrees for 50 mins, add 30 mins if frozen
(Butter Chicken, Chicken & Mushroom, Braised Beef Rib, Beef 'n Beer, Pulled Pork)
Cook from frozen, 375 degrees for 50 minutes
250 degrees for 1 hour per pound. When internal temperature reaches 170 degrees, turn up heat to 450 degrees until skin gets crispy.
(Rosemary Veal, Mint Lamb, Thyme Turkey, Lemon Chicken)
325 degrees for 1 hour 20 mins