Originally Posted by Chefross
Thanks everyone for your help, however making the Bundnerfleisch from Bresola is not an option.
Also, I found a site that sells it, but it's made in "New York City" WDF???
sorry if I'm hijacking, but this brief discussion has piqued my interest with respect to the as-yet unsigned TTIP agreement between the EU and the US. The European food industry fears, not without reason, that established protected designations of origin might get blurred, if not rendered completely obsolete. Especially artisan producers here in Europe fear that we will see US-made imports of Schwarzwälder Schinken (Black Forest bacon), Bündnerfleisch, feta cheese, Parma prosciutto, kölsch beer etc., all protected designations of origin. In many cases, these same names seem to be widely used in the States to simply designate a type of product or preparation, produced in the US or, even worse, "assembled" in the US from ingredients sourced from around the world.
I personally think such protected designations are a good thing, a manifestation of regional food culture and tradition. I was wondering what you guys think - do you care if your Bündnerfleisch is made in Switzerland or Colorado? Do you care if your fiore sardo is made the traditional way by Sardinian dairy farms or Pennsylvanian producers?
I'd say that the vast majority of dedicated European chefs would more than cringe at an influx of fake traditional products and most likely boycott them.
Are there any US-made products with protected designations of origin?