Coppa is a classic of Italian cured meats, but this product by Corrado Benedetti also brings with it all the typicality and scents of the Lessinia territory. Aged for a minimum of 120 days, the Coppa with the scents of Lessinia presents a deep garnet red color with white veins. It is compact and homogeneous and owes its softness to the combination of lean meat and the fat that envelops it. It surprises with the sweet aroma of juniper, the fragrance, and the freshness that come from the essences.
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Coppa is a classic of Italian cured meats, but this product by Corrado Benedetti also brings with it all the typicality and scents of the Lessinia territory. Aged for a minimum of 120 days, the Coppa with the scents of Lessinia presents a deep garnet red color with white veins. It is compact and homogeneous and owes its softness to the combination of lean meat and the fat that envelops it. It surprises with the sweet aroma of juniper, the fragrance, and the freshness that come from the essences.
