There are so many different meat products called 'salami' that you need to be an educated consumer. The ones that keep best are hung (at room temperature) for months, often have a white mold on the casing, and have a decent amount of fat. So you don't really need to worry about spoilage if it meets these criteria. I would avoid anything wrapped in plastic and found in the fridge section, and definitely avoid 'low fat' products. Salami needs to breathe to avoid spoilage, so I personally wouldn't seal it in any kind of plastic, but I don't have to worry about bears. If bears are a potential problem, you can wrap it in cloth, then seal it in a vacuum bag. This will minimise any sweating damage, but not sure how well it would work for longer trips. If planning a long trip in bear country, I would opt for slicing the salami, then drying it fully in a dehydrator before sealing it in a vacuum bag. If fully dried, sweating will not be a problem, but the salami will be tooth-breaking hard, so is best used in cooked dishes to soften. It is also REALLY hard to slice completely dry salami, which is why I recommend slicing it before drying.
I have also had good luck with dropping single serves of salami and hard cheeses in wax. Drying cheese in a dehydrator also works well, but it becomes very crumbly so best used in cooking rather than as slices on your lunch crackers. Sealing in wax doesn't prevent sweating, so this is probably only an option for short to medium trips.