Due to work related matters and other stuff, the next post will be a bit late in coming. Expect it in a few days.
In the meantime you should be hanging salted meats up on your porches for dried hams and preserved meaty whatnots. That is, if you’re the do-it-yourself type of person for this kind of stuff. As its name implies, 蠟肉 is ideally made during 蠟月 in the temperate regions of the Northern Hemisphere.
If you live in Toronto condo like me, you hang your meats in the unheated unused guest bedroom with the window cracked open just so slightly during the day. It’s actually a great air-freshener, making your room smell like a Spanish tapas bar. Friends staying over have always commented on how hungry they got sleeping in that bedroom.