The hunger gap is closing

Slowly, but surely…

Our lettuces are coming back


About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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  1. It’s a couple of varieties of sorrel. Really nice in salad. We’ve got garlics & onions in as well at the allotment. Val will give you more suggestions today 🙂 xx

  2. Nice, is it chard? I’ve got broadbeans. And am planting garlic.
    Tbh no idea what you can put in at this time.
    Any useful hints greatly received. 🙂 x

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