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Biosing since 1492 Historical roots of making biosing creations go very far.In Ribnica, our ancestors were engaged in the processing and sale of dry wood products (dry goods), several centuries ago.Beginnings or.The first records of dry goods date back to the 14th century, and the widespread expansion and recognition of the fishery began on October 23, 1492, when Emperor Frederick III.To the Ribn'thans a permit for free trade throughout the lands of the Empire (Suhorobar patent). With the expansion of slipping (trading products in remote places, countries), the tradition of making dry sausages began.In those days, there were no cooling systems, preservatives, etc., which would allow longer storage of food, and when the ribn's traveling around the world, it was not sure where and what he could eat.The process of drying, as a preservation, was already well known, so they made dry sausages at home, which they could take on their way. Name Biosing The name Biosing was conceived as bio -engineering, as it is the design of the product from the very beginning: from careful selection of raw materials, through ideas and personal approach to final preparation, presentation and tasting.I am proud of my roots, the traditional knowledge of the canopy, to my land, genuine air and clean water, the ingredients needed for a top product. The result is gourmet products and a selected taste that spreads new dimensions.These are unique, boutique dried meat products for people who can appreciate the taste.These products are not in ordinary stores, their tasting is a special experience.Biosing products are designed to taste and merge with top quality wines.I returned the preparation from industrial production to the level of craft art.I eliminated preservatives, additives and all the factory shortcuts.Considering the highest standards, I want to achieve a full, mature aroma, a kind of bouquet and a rich, natural taste.I partially overwhelm the products.Selected beech smoke is cooled in pottery pipes underground to preserve esters that give the product a sophisticated aroma. We are pleased that biosing products do not contain additives, as they are not only natural and genuine, but can be considered a medicine.Due to natural fermentation with indigenous microorganisms, they contain a lot of probiotics and are an extremely complex and functional food. Carefully selected meat is processed exclusively with the true moon.The meat and bacon are not ground, but cut into cubes, and we have also obtained an international BIO processing certificate. I use almost exclusively bio pork indigenous Karst pig.It is scientifically proven to contain a lot of unsaturated omega-3 fatty acids in an ideal proportion.It has 75 % less cholesterol than farm pig meat and half less than Junch and chicken. A top -notch product requires superior service: Patented tasting plate, - service set BIOSING SERVICE, - Special wooden cutter. Products ripen in a clay mat underground using natural ventilation and temperature regulation.This allows hifam (noble mold) to penetrate through the cover to the meat, where they release lipolytic and proteoloitic enzymes.This significantly affects ripening and biosing products give a distinctive sleek and velvety taste.
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