The Bishop is a traditional cured meat from Colorno (in the province of Parma) made with boned front shank of pork to which the minced pork sausage mixture (cotechino) is added.
Particularly recommended during the cold periods of the year.
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The Bishop (Vescovo in italian) is a particularly rare salami, produced only in Colorno in the province of Parma, which is the birthplace of this salami.
What is the Bishop?
This is the part of the boned, salted front shank of pork to which the minced pork sausage mixture (cotechino) is added and then hand-sewn. The shank sewn with the dough inside is also covered with a fabric "sock" that is used to prevent breakage during cooking.
Tips to enjoy it at its best
The Bisop is a particularly recommended product to be enjoyed in the cold periods of the year, accompanied with a sparkling Lambrusco that washes the fat and makes it perfectly digestible.
- Area of origin
- Colorno (Province of Parma)
- 1.6 Kg approx.
- Suggested foods
- Side dishes: mashed potatoes, sauerkraut, cooked zabaglione, beans or lentils.
Wines: sparkling Lambrusco, Gutturnio, Bonarda, red wine