• Liquors and spirits

• Cold cuts

Meet the producer

"Bugin" brand was born from a brilliant idea of Mauro Schiavo, barman and butcher, who began experimenting with fine cuts of "Fassona" veal combined with gin and tonic.

After years of study and experimentation, he created "Bugin" gin in his butchery shop in San Mauro Torinese, the first gin born wih the intent of curing meats and cuts of meat.

It is no coincidence that the name "Bugin" comes from the word "bocin", which means "veal" in Piedmontese dialect.

"Bugin" gin is a distillate made of 9 botanicals: Juniper, Genepy, Arquebuse, Wormwood, Thyme, Yarrow, Angelica, Tansy and Zedoaria, all gathered from the Piedmontese hills and Alps.

Then, it is offered sole as an alcoholic drink to mix and create some of the most iconic cocktails or used by the butchery itself to cure its meats.

The company offer of gin-cured meats includes: cooked and raw salami, "Nocetta", "Lonzino", "Lardo", "Pancetta" and "Coppa".


  • Liquors and spirits
  • Cold cuts

When give their best

  • Aperitivo
  • Lunch
  • Dinner

The perfect match

In the kitchen, "Bugin" gin can be used  for cooking or marinating meat such as roast or steak.

In mixology, it is very versatile and we recommend it for a classic gin and tonic, either plain or flavoured with thyme and rosemary.


  • Gluten Free


  • Maestro del Gusto


Via Casale, 360
10099 San Mauro Torinese (TO)

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