BioSing stands for Bio – Salami – Engineering and is the child of David Lesar, a genius and, from what I’ve experienced, a guy who perfected the art of meat fermentation by modernising the techniques of his ancestors, merging them with his academic knowledge.
Sausages and salami without additives – this is what you can read on the label, and this is true. Only finest cuts of meat and fat, non-iodised Piran salt, spices, Cognac and wine – this is what his delicacies are made of. Ultimately gently spiced with cold beech wood smoke. Even meat is sourced following the lunar calendar – no compromises, nothing is left to chance here.
A visit at BioSing starts with the presentation of the production process and finishes with an amazing tasting packed with selected wines (preferably organic) to pare such tasty slices.
Zaseka, 🐖pork sausage, game sausage and pork salami, 🦌deer salami and 🐻bear salami. What a display of fermented cuts, aromas and flavours 🤤
When you think you’ve tasted it all in such flavourful awe, 3 slices are placed on the platter.
- ✔️ 5 years aged pork salami
- ✔️ 7 years aged deer salami
- ✔️ 11 years aged bear salami
What an umami-packed delight! Unbelievable, yet intense, deep and lasting. Something each lover of meat should try!
And, 🍷 wine lovers – this is not just salami heaven, it’s a wine paradise too! David probably owns one of the biggest private wine collections, some of which can be served by demand while enjoying David’s wonderful treats.
