OK, Tom, let’s bury the hatchet.
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To be honest, as much as it can get annoying, confusing and sometimes borderline ridiculous, I stand fully behind the protected designations of origin. The European food culture IS complex, diverse and anyone trying to dumb it down aint doing anyone a service, so as much as I enjoy sparring with @Tom1234, here I’m with him 100%.
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Never underestimate the human will to shout: we’re not like the others, we’re better.
Although it falls with the area of the ‘Grana Padano’ DOP, the Grana produced in the province of Trento (particularly significant in the Val di Non area) can be distinguished from the others by the brand ‘Trentino’ that is clearly visible on the form. The milk from mountain areas (during the summer the pastures are at 7-800 metres) is used in its production, giving it a distinctive flavour that makes it stand out from other, similar products.
Mountains at 7-800M? That’s not even a small hill around here.
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An English friend always talked about such mountains. Until I showed him a mountain 
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It says pastures,or alps in local dialect. Not mountains 
Just for comparison, Gruyères is at 800m above sea level.
The crucial point however is that the restaurant makes no claim of originality thus the PDO part doesn’t apply. Calling a cheese grana simply points to the production method, this is akin to distinction between sparkling wine and champagne.
Plus, far from everybody agrees with the interpretation by the Grana Padano organisation, which is obviously and massively biased. The court of Turin for instance says that grana is part of the language and therefore can not be appropriated or trademarked on its own within Italy.
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We had some guanciale yesterday; bought from Coop. OH makes a mean “guanciale” which beats the Coop/Italian stuff from afar…I can’t wait to eat from our own production. Hey, it’s cold outside…
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Where does he get pork cheeks from? I did it once, It was absolutely fantastic, but my usual purveyor doesn’t carry cheeks anymore 
No, not pork cheeks, I think he used another part the Swiss don’t even know what it is and you’ll never see it in the meat section (pork breast, the fattiest part). He usually talks directly with the butcher (even in Coop’s or Migros’s butcher’s section btw) and if they don’t have anything in the store they agree to take this order to be picked up in a few days.
I learned that in principle, if you ask, you can get almost everything. 
Pork Belly?
Yes, it’s the same thing.
Anatomically, breasts aren’t in the same place as a belly - except in really old women.
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I don’t know, we call it “pork breast” and you call it belly pork.
And it is not about human meat here, what an odd comment you’ve made.
Are you that infantile usually or is just on this forum? I see you’ve started a flame war here, grow up, Tom, you’re too old for this.
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In French it’s called ‘poitrine’ which would normally translate as ‘chest’. Given that it includes the front part of the ribs I’d say that’s the more accurate description, anatomically speaking, but when you come right down to it, exactly which part of an animal would you refer to as the belly anyway?
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It was supposed to be a joke!
Thank you! Thinking more of it “chest” would have been a less confusing and more appropriate word; I guess my English is not that good.
It’s sometimes difficult to tell, especially to non-Brits. There is a history of some of your ‘jokes’ being misunderstood by certain members here, so I’m not surprised.
Anyway, the long pig comments did seem a little out of place in this thread. Poor taste, at best. (Maybe just non seasoned correctly?)