The line of eight artisan cured meats, unique on the international market, revisits the Italian and Piedmontese tradition with the introduction of BUGIN gin.
We interview Mauro Schiavo, the creator of the BUGIN project. Who was born first? Gin or cured meats massaged with gin?
They were born together, in our laboratory in San Mauro Torinese, a few steps from Turin. While we were creating the BUGIN gin recipe, we were thinking about how to make it aromatic and persistent, also for its use in our artisanal production of cured meats.
Where does this experience in the world of cured meats come from?
From my grandfather Beppe, a farmer, because we have taken up some of his traditional recipes.
Do you feel gin in cured meats like in a drink?
I would say no: the experience we offer is very different from the one you get while sipping a cocktail. The idea is not to taste an "alcoholic cured meat", also because there is no alcohol in gin cured meats. In our idea of production, the gin gives delicacy and roundness to the salami. And depending on the type of cured meat, the aromas and flavors of BUGIN gin are felt, in a more or less accentuated way. It would be enough to try one of our classic "lonzino", not massaged with gin, to immediately realize the difference.
Is the attention to the quality of the raw material the same as in the entire BUGIN project?
We make no compromises on that. We only use the highest quality Piedmontese pigs and this makes these cured meats excellent beyond the introduction of gin. In addition, it should be noted that we are using a gin that we distill with botanicals that are complementary to those usually used in cooking meat: from our point of view, BUGIN is the perfect match for this line of cured meats.
How does the production of each single salami take place?
Let's start with the "coppa". We obtain this typical salami of the Piedmontese tradition from the hand-worked pork neck which, once boned, trimmed, salted and spiced, we refine it in BUGIN gin. We then let it mature for at least four months. Its soft texture and strong aromas make it a versatile cured meat.
The seasoned lard?
We work the lard entirely by hand. During salting, we immerse it in BUGIN gin so that it refines and acquires unique aromas and scents.
It should be eaten in slices, alone or in mixed platters, or on "polenta", "risotto" or oven-heated bread.
In the kitchen, it is suitable for larding and flavoring roasted white meats and game.
Let's continue with "lonzino".
It is certainly a favorite with our customers. We leave the best pieces whole and, after salting and sharpening with BUGIN gin, they remain to mature for at least ninety days. The lean meat becomes compact and the aromas penetrate to the heart of the sirloin.
Then you have "longing with bacon".
The lonzino is salted and flavored first with BUGIN gin. After ten days, the same processing is done to the bacon. After twenty-five days they are tied together and aged for at least four months.
And "nocetta" it is!
"Noce" is the precious back cut of the thigh. When cut, it is lean and compact.
After twenty days of aging with BUGIN gin, salt and spices, we let it mature for at least three months.
And what is the production technique for seasoned bacon?
We process the Piedmontese pork meat by hand, in all phases, and we massage it with BUGIN gin.
The three-month maturation makes the meat compact and perfect for being finely sliced.
It is excellent if served as an aperitif, even on hot polenta croutons or in mixed pickles platters.
The uncooked salami cannot be missing.
And we don't miss it. We produce it according to the ancient family recipe. To the medium-large ground mixture, add the BUGIN gin.
We bag it in natural casings in the knife or slicer version.
We recommend serving it cut into medium-thick oblique slices for the cacciatore, the filzetta and the rose.
And let's conclude this journey in the production of gin cured meats, with cooked salami!
We are talking about a salami with a great Piedmontese tradition. We add the BUGIN gin to the medium-large ground mixture, which gives it unique and delicate aromas.
We bag it in the knife-cut version, of 40 mm in diameter, or with a slicer: in the latter case, we bag it in Bindone.
Steaming at low temperatures serves to keep the nutritional values intact and make it soft.
