We usually take about 1- 1.5 lbs of hot or sweet sopressata or dry cured salami (store bought) to cut up for lunch with hard cheeses (aged gouda, piave - parmesan-like).  This needs simply to be kept cool, and since we trip early season, no problems.  

Some homemade smoked venison hot stick also keeps well for a number of days.  homemade trail bologna is good for a day or two, if kept cool and dry.