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THE GIN FOR MEAT

The first Italian Dry Gin

created for the meat

WHY BUGIN

I'm Mauro Schiavo. 

In the 2000s I began working as bartender,

earning several professional courses and working in the trendy night clubs of Turin, Italy.

A few years later I became the owner of a small restaurant.

I sold it to devote myself to working as a butcher in the family business.

I liked the job but I knew that I could give much more to my clientele.

So we opened a butcher shop with a kitchen where to taste our meat.

But it wasn't enough for me yet. I wanted to give my clients a magical experience.

Thus was born the idea of ​​combining cocktails with meat.

Initially I used different gin based on the seasoning of the dish.

Then I decided to create BUGIN, the first botanically studied Piedmontese and Italian Gin

to enhance the taste and flavor of the meat.

THE BOTANICALS

A careful selection of botanicals has been made.

Some of these are wild and are harvested by expert collectors in the Piedmontese Alps.

Others are grown in the family hills not far from Turin.

RECIPE

There are nine botanicals used.

The Juniper of course,  Genepy,  Arquebuse,  Artemisia,  Thyme,  

Achillea millefoglie and the other four secret.

After years of tests and culinary combinations,

we discovered which ingredients and in what quantities

gave a surprising value in addition to every taste experience.

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PIEDMONT

Piedmont has always been the most important region of Italian red meat

with the Fassone di Razza Piemontese.

This prompted us to want more, a Gin that spoke of Piedmont and its ancient traditions

and, at the same time, enhanced the taste and flavor of our meat.

SHOP ONLINE

ON TASTAFOOD.IT

Our three BUGIN solutions

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Our cured meats with BUGIN are produced by us in our laboratory.

BUGIN is used at the beginning of processing, before and during the salting of cured meats

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© 2020 BUGIN | Italian Dry Gin