Food & Drink

BioSing – A Culinary Expedition through One of The Europe’s Finest Food Havens

Miodrag Spahić - May 16, 2024

In the heart of Slovenia’s Ribnica Valley lies a culinary treasure trove with roots dating back centuries. BioSing, founded by the passionate craftsman David Lesar, embodies the essence of traditional craftsmanship infused with modern innovation. Since 1492, Ribnica has been renowned for its wooden wares, but it’s the ancient art of curing and drying meats that has truly captured the essence of this region. At BioSing, tradition meets innovation in every bite. The art of crafting boutique cured meats of unparalleled quality is a testament to David’s commitment to his craft. Using only the finest ingredients and adhering to traditional methods passed down through generations, BioSing offers a tantalizing array of cured meats that redefine gourmet indulgence. From salamis made from bear, deer, and pork to the exclusive G-LINE salamis aged for several years, each bite is a symphony of flavors that speaks to the soul of Slovenia’s culinary heritage.A visit to BioSing’s cellar is an experience like no other. Set against the backdrop of the picturesque Ribnica Valley, guests are treated to a theatrical tasting experience that combines the finest cured meats with carefully selected natural wines. The result? A culinary journey that transcends the ordinary and elevates the senses to new heights.But BioSing’s acclaim extends far beyond the borders of Slovenia. Their creations grace the menus of some of the world’s top restaurants, including Michelin-starred establishments, JRE elite dining venues, and those featured in the prestigious Top50 list. Their inclusion in culinary guides like GAULT MILAU and participation in renowned events such as the EUROPEAN FOOD SUMMIT and CHEFS STAGE underscore their standing in the culinary world.BioSing’s accolades continue with recognition from esteemed food experts and publications. From the Michelin Guide to influential figures like Andrea Petrini of GELINAZ, their creations have garnered widespread acclaim. The Matador Network selected BioSing alongside only two other Slovenian producers for a culinary documentary, highlighting their significance in the gastronomic landscape.

Moreover, BioSing’s collaboration with globally renowned restaurants and inclusion in luxury gourmet tours further cements their status as purveyors of gastronomic excellence. From hosting teams from acclaimed establishments like Hiša Franko and Mirazur to being featured in culinary narratives curated by industry insiders, BioSing’s story is one of unparalleled success and innovation.In the tapestry of Slovenia’s gastronomic heritage, BioSing stands out as a beacon of tradition, innovation, and epicurean delight. As they continue to redefine gourmet indulgence, one bite at a time, BioSing invites you to savor the essence of culinary excellence and embark on a journey through the world’s finest flavors.

The Way I see it – David Lesar, The Founder of Biosing

I see the name BioSing as an abbreviation for Bio Salami Engineering, as the production has been re-engineered from scratch: from the careful selection of the meat, through the attentive processing until the final touches, the presentation, and the tasting.
I am proud of my origins, of the traditional pedlars’ knowledge, of my land, the pristine air and clear waters, of all the ingredients that are needed for a premium product.
The result are gourmet products and selected aromas that open new horizons.
The salami and sausages are premium selection products prepared for people who value great taste. You will not find them in regular shops as tasting these products is and should be a special experience.
The BioSing products have been created for tasting and combining with selection wines.
I have decided to bring back production from an industrial approach back to its roots, to craftmanship. I have dropped all preservatives, additives, and industrial shortcuts. While sticking to the highest standards, I strive to achieve the fullest and richest aromas, peculiar bouquets, and natural flavours.
The products are partly smoked in a natural way The specially prepared smoke from beech wood is slowly cooled down in clay underground tubes to maintain the esters that give the products their fine aroma.
I am very glad that the BioSing products do not contain additives, as they are not only natural and pristine, but I believe them to be true remedies. The meat is fermented by naturally present microorganisms and, containing large amounts of probiotics, are to be considered complex food.
The carefully selected meat is only processed during the right lunar phase.
The meat and the ham are not grounded but cubed. We have obtained the international BIO manufacturing certificate.
We almost use exclusively organic pork of the heirloom variety of Krško Polje. The meat contains considerable amounts and optimum ratios of omega-3 unsaturated fatty acids. The meat comes with 75% less cholesterol than farmed pork and half the cholesterol of farmed beef and poultry.
• Premium products require premium serving patented serving plate the BioSing SERVIR serving set, a special timber cutter.
The products are aged in in special, naturally ventilated underground clay chambers with manual regulation of temperature. The hyphae of the white moulds can therefore naturally grow through the casings and thus release the lipolytic and proteolytic enzymes into the meat. This has a remarkable impact on the ageing and gives BioSing products their supreme and delicate taste.