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tagliere salumi BUGIN salumi massaggiati con il gin

GIN CURED MEATS

  • On the market, the first and only cured meats massaged with gin.

  • We use our BUGIN gin, born to pair with cuts of meat. Conceived at Tasta Food butcher's shop and workshop, in San Mauro Torinese (Turin, Piedmont).​ Four of them made with Gin Tonic, Spritz, Turin red Vermouth and Martini Cocktail.

  • Produced with top quality Piedmontese pigs.

Coppa al gin BUGIN gin piemontese salume massaggiato con il gin

COPPA WITH GIN

  • This typical Piedmontese cured meat is obtained from the handmade pig nape of the neck which, once boned, trimmed, salted, spiced and refined in the BUGIN gin, is left to mature for at least 4 months.

  • Its soft texture and strong aromas make it a versatile cured meat, to be eaten sliced as an aperitif or with two slices of bread or in mixed platters.

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lardo BUGIN al gin BUGIN gin piemontese salume massaggiato con il gin

SEASONED LARD WITH MARTINI

  • The lard is entirely handmade. During the salting, it is immersed in the Martini Cocktail made with BUGIN gin to refine and acquire unique aromas and fragrances.

  • It should be enjoyed in slices, alone or in mixed platters, or on some polenta or crusty bread. At cooking, it is suitable for larding and flavoring roasted white meats and game.

Lonzino BUGIN al gin BUGIN gin piemontese salume massaggiato con il gin

LONZINO WITH GIN TONIC

  • The best pieces are left whole and, after salting and sharpening process with the Gin Tonic made with BUGIN gin, they remain to mature for at least 90 days.

  • The lean meat becomes compact and the aromas penetrate to the heart of the loin.

  • It should be served with a drizzle of extra virgin olive oil and possibly a little mustard. Recommended pairing with a dry white wine or a Martini Cocktail.

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pancetta stagionata BUGIN al gin BUGIN gin piemontese salume massaggiato con il gin

SPRITZ SEASONED BACON

  • We use high quality meats from heavy Piedmontese pigs, handmade in all phases and massaged with Spritz Cocktail.

  • The 3 months maturation makes the meat compact and perfect to be finely sliced.

  • To be served as an aperitif, also on hot polenta croutons or in mixed platters of pickles.

salame crudo BUGIN al gin BUGIN gin piemontese salume massaggiato con il gin

UNCOOKED SALAMI WITH GIN

  • The "Gambaglione Salami" is produced according to the ancient family recipe. 

  • BUGIN gin is added to the medium-large mince. It is stuffed into natural casing in a knife-cut or slicer-cut version.

  • To be served cut into oblique slices of medium thickness for the "cacciatore", "filzetta" and "rosa".

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Salame cotto BUGIN al gin BUGIN gin piemontese salume massaggiato con il gin

VERMOUTH COOKED SALAMI 

  • In this traditional cooked salami, the Turin Red Vermouth is added to the medium-large mince, which gives it unique and delicate aromas.

  • It is stuffed in a 40mm diameter knife-cut or in a slicer-cut version, stuffed into the Bindone.

  • It is steamed at low temperatures to keep the nutritional values intact and make it soft.

BUGIN Turin Food Gin Mole Antonelliana

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