Most foods taken from nature will still rot in their naturally-sealed forms. Pressure canned foods last a long time but use far more robust and energy intensive processes than a thin layer of wax and "the way that it is" to seal and stabilize the contents.

Ferments could be an outlier but usually dance on the edge of rot by design and can last longer than the raw cabbage or milk or meat they start from, but like honeycomb, they must be carefully stored.