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To my knowledge, 臘肉 is made during 臘月, and if it weren't, then it wouldn't be called that. It would just be a kind of 腌肉. Source: my family.
While 臘肉 could be sold year-round, my family members just think that the seller is trying to trick people, and they just treat it as ordinary preserved meat.
I have heard of Cantonese lap cheong, usually in an English context, and then I look up the word and find that the Chinese characters are 臘腸. Then I wonder to myself, "is this also a kind of 臘肉?" Or maybe it was originally supposed to be 臘肉 but, as time passes by, it has become preserved sausages?
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