What are some sources of food and beverages not generally available in Mexico?

[datgnat]

That would serve to start with. I'd start with a rib roast or a primal new york strip for the beef, then start with something relatively simple on the pork side. I'd do it myself, but we're only here for another two years and I'm not sure I want to invest in the fridge (or put my mostly vegetarian wife out of sorts) by shoehorning the fridge in our house. The fridge would be augmented with a small (computer internal sized) fan for air circulation. The sweet spot (imo) for dry aging beef is about five to seven weeks...