David Lesar is the founder and the driving force behind his BioSing business. He lives and works in the Ribnica Valley in Doljenska. This region of Slovenia is known for its rolling hills and forests, and for being home to one of the world's largest brown bear populations.
The forests promote a history of carpentry expertise and woodcraft, but, instead of carving wood, David crafts meat in a very special way.
His passion is creating boutique cured meats of the highest quality, in line with biodynamic principles and with no additives or other industrial shortcuts. His products are very different from anything you can find in the market in many ways: their processing, fragrance and taste, history, philosophy and principles. His salamis made from bear, deer and pork are matured underground in clay-clad ageing rooms in line with the lunar phases.
His salamis have been called ‘caviar among meats’ by food writers, and certainly, there is no denying they are priced accordingly. This is a very small batch, high-quality product that can only be found in a selection of top restaurants.
We've always described David's hidden underground salami making lair as the James Bond villains hideaway of salami production. Visiting is a real experience where you can taste the products of this visionary young producer in combination with some of his extensive natural wine collection in a deeply immersive experience. Keep an eye out for our food travel adventures to Slovenia launching soon and experience this for yourself. The in-person experience also includes the tasting of his G-LINE salamis, meats aged, and fermented, for several years, which are a true explosion of taste, reminding of all the right reasons to become a foodie.
Yes, we did say bear as well. A government-sanctioned cull happens annually to manage the population of brown bears, and rather than have these wonderful creatures simply be destroyed we feel it is right, respectful and ethical to see them go into the food chain and be treated with such respect.