The harder dryer saltier types of cheese and sausage exist as an age-old method of preservation. And it works of course, they last just fine for weeks in the heat! If you don't know how to choose yet, go to a good shop, explain what you want it for and just buy what they recommend. You'll love it. Calorie dense, physically tough, delicious, lasts the trip easily. Used on journeys for millennia, and just as good today.
Edit: Just say where you are, and I or someone will tell you a local shop that you can use. We are leaving on Friday for a one month canoe trip, and Parmesan, Scamorza and a sheep's milk feta in brine is on the list. (Feta in brine would not be there for backpacking, canoe trip are great. The others would be.)
A Moccia Urbani whole sausage (or three) as well.