Sherry flavours: granary bread

  
A clear sign you have slipped over the top of the hill of healthy interest in sherry and onto the slippery downslope of dangerous obsession is when, upon eating a magnificent bacon butty such as this, you start comparing it to biologically aged sherries. 

It really was a magnificent butty – thick cut bacon, dijon mustard, a touch of ketchup and, most importantly for my current purposes, an even thicker cut soft, fresh, warm granary loaf. The kind of bread I have in mind when I drink a really top class fino – nutty, yeasty and lots of umami. 

Evidently, if I discover a fino with the thick cut bacon as well I will shout it out. 

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