I heard it from a Dane, but obviously your taste buds have allowed you to take a statistically meaningful sampling, that's pretty lucky.
The reason why I might give it some credence is twofold
1. I would suppose travel from point X to point Y might lead to degradation of quality and thus the top quality leaving at X might be passable when arriving at Y.
2. I suppose there are different income levels involved, Danes are pretty parsimonious.
I don't think most of them actually care about having the best, they care about having passable quality which is of course much better than a middle class person will have access to in the U.S, but perhaps they export the best and premium because obviously with a world wide market there would be enough really upper-scale rich buyers to make it worthwhile to do so.
I have to say I don't really care much, but I think there may be scenarios in which a large portion of the best quality of a nation's produce gets exported (obviously not all of it, but a large portion) and am interested in that as how economics works.
As far as anecdotes however, my Italian ex-wife said the best Italian food she ever had was at a fancy restaurant we went to in Prague. I thought it was good but I don't much care past a certain point, so I didn't notice. My favorite was a small restaurant in Vomero that just made the same two dishes all day long and all the workers came to eat there. I like Danish pork, but generally stuff like flæskesteg, which historically was yes, a luxury good, but a luxury good for peasants. So I think probably not the best.
Yes definitely anything I have eaten in Danish or Italian dishes in their homeland was better than what I ate in those culinary traditions in the U.S or England, but I doubt that was because I had a great sampling to choose from and could decide what was what based only on my experience.
