Thanks, all, for the info! I just waxed my salamis (does that sound vaguely obscene?), and will record a few things here in case it might be helpful to others.
My grocery store didn't have paraffin, but the hardware store did (with the canning supplies). They sell it in 1-lb packages, each of which contains four 1/4-lb pieces. I rigged a double boiler, melted 1/2 lb of paraffin, and then poured it into a bread pan lined with aluminum foil. Rolled each salami in the bread pan the way you do with corn on the cob. Let each one cool, then put on another coat. For this amount of food, I could have probably gotten away with a single 1/4-lb block of paraffin. I took the paraffin off the stove when it had just barely finished melting, and I was able to handle the salamis without getting my fingers burned. (Wikipedia says the melting point is only 47-64 C (116-147 F).