BioSing

BioSing was founded by David Lesar in the Ribnica Valley of Slovenia, a region with centuries of woodcraft tradition. David chose a different material: meat, cured without a single additive and aged for up to ten years in an underground cellar. What began as a personal obsession with fermentation and patience grew into one of the most distinctive charcuterie projects in the region, recognised by the Michelin Guide and described by chef Maurilio Garola as "The Rolex salami."

Every salami and sausage is made from carefully selected meat, cut by hand rather than ground, and left to ferment naturally, without starter cultures or any added ingredient beyond salt, spices, garlic, wine and time. Behind the same walls lies an unexpected wine collection of around 15,000 bottles, from Slovenia to Bordeaux, Burgundy, Champagne and Italy, chosen to build pairings around the charcuterie, not the other way around.

Guests come for a tasting and leave with David's story too: how a family used to carving wood ended up carving meat instead, and why patience is the one ingredient that can never be rushed. It is a slower, more personal evening, part cellar tour, part conversation, part discovery.