Biosing
The historical roots of BioSing go back a long way. Their ancestors in Ribnica were involved in the processing and sale of dry wood products (dry edge) centuries ago. The origins or first records of dry edging date back to the 14th century, but the widespread growth and visibility of Ribn'chan began on 23 October 1492, when the Emperor Frederick III. With the development of zdumanja (the trade in products in distant places and countries), the tradition of making dry sausages also began. In those days, there were no refrigeration systems, preservatives, etc., which would allow foodstuffs to be stored for longer, and when a fisherman travelled around the world, he was not sure where and what he would be able to eat. The process of drying as a preservative was, of course, already well known, so dry sausages were made at home to take on the road.
David Lesar conceived of the name BioSing as BIO SALAMI ENGINEERING, because it is about designing a product from the very beginning: from the careful selection of raw materials, through the idea and personal approach, to the final preparation, presentation and tasting. David is proud of his roots, of his traditional knowledge as a canopy grower, of his land, of the authentic air and clean water, of the ingredients needed for a top quality product.
The result is gourmet products and exquisite taste that open up new dimensions. These are unique, boutique cured meat products for people who know how to appreciate taste. These products are not found in ordinary shops, and tasting them is a special experience. BioSing products are designed to be tasted and paired with fine wines. David has taken the preparation from industrial production back to the level of artisanal craftsmanship. He has eliminated preservatives, additives and all factory shortcuts. While respecting the highest standards, he aims to achieve full, ripe aromas, a unique bouquet and a rich, natural flavour.
The products are partly naturally smoked. The selected beech smoke is cooled in earthenware pipes underground to preserve the esters that give the product its subtle aroma. BioSing delicacies do not contain additives, as they are not only natural and authentic, but can also be considered as medicine. Due to the natural fermentation with indigenous micro-organisms, they contain a high level of probiotics and are an extremely complex and functional food.
Carefully selected meat is processed exclusively on the moon menu. The meat and bacon are not minced, but diced, and they have been internationally certified as organic. The products are matured in an underground clay ripening room using natural ventilation and temperature control. This allows the hifas (noble moulds) to penetrate through the casing to the meat, where they release lipolytic and proteolytic enzymes. This has an important effect on maturation and gives BioSing products their characteristic smoothness and velvety flavour.
