Mormon cannery pretty much has you covered on the basics.
Another thing to consider is frozen vacuum packed meat. Most of your basic grocery store stuff is meant to be eaten within a week of purchase, Walmart frozen chicken in particular is frozen in such a any as to have longer freezer life for their chicken quarters with less freezer burn.
It's a bit of a chore and not much cost savings, but buying meat in bulk and vacuum packing as opposed to regular freezer wrapping seems to get it to go longer. Your only other thing would be cooking then freezing. Something I have not tried is the boiler bags and the idea that you can salt and season the meat, then vacuum pack it in smaller portions which can then be boiled until cooked. The boiling does not even require very clean water since the water does not touch the food and in either event, sterilizes the water. In theory, it can be like making your own MREs for field use. I just don't know what the shelf life quite works out to be and it requires the kitchen equipment and disposable packing material to pull it off.
The traditional Euopean preserved meats usually involve sausages of some sort which are heavily salted and smoked, when frozen that stuff goes into extremely long shelf life too. Again, vacuum packed sausages and lunch meats go a long time frozen, even longer when cooked then frozen but the trick on that is cooking slow enough that the fat is not lost, or at least not as much gets lost. You want the fat cooking into something starchy or if nothing else, flour which is then saved as gravy.
Freezer burn is a form of freeze drying which is bad for raw meat, ok for coked meat, so if you cook then freeze the meat, then it goes much much longer. If you cook then freeze hamburger in vacuum bags, that goes a really really long time. The big thing on the meat is the fat. In normal diet coking, you drain and discard the fat, in economy cooking when you need the calorie count up for rigorous physical activity, you always keep the fat and cook it into the food. That means adding salt, spices and usually something starchy directly to the meat dish.
In setting up the chow system for the Diaxaris retreat, I was big on the beans and potato powder which alone are kind of nasty, but adding those 5lb chubs of ground beef to the freezer along with some gallon jugs of olive oil in the pantry shelves, that meant we could always come up with a big stewpot on relatively short notice when more people arrive. The big thing on the stewpot is that ingredients are cooked separately and then added at certain critical times to save nutrient and taste. The full time people were mainly into the kinds of meals which don't work well to serve large volumes of people so there was an entire backup kitchen which would get set up for the larger meals. The other big addition I bought for that was the large packs of bacon. Eggs had be be obtained locally but egg powder was around as a backup and personally, I don't see it as aproblem to mix powdered egg with fresh egg.
Plain beans also benefit from molasses, which you will also find it a benefit to just get by the gallon. If you want good beans, it involves salt, molasses, animal fat and vegetable oils, with olive oil being my favorite. Corn and canola oil as your sad substitutes. Basically, I use those for higher temperature frying but if you are desperate, you can cook them into the food like olive oil.
Home made beer is also a big deal not so much as for drinking but for cooking. Most Americans accustomed to canned Budweiser and other rice based beers can barely choke down the old world dark beers, but for slow cooking, the stuff is golden. It adds depth and flavor to any dish that would otherwise be done involving water. Home made old world dark beer plus olive oil, some vinegar and molasses a workable broth for stew base. It is basically my slow cooker base that everything else gets added to. It's the strong flavor base you may also likely need when dealing with game animal scavenger meat.
So the staples are one thing, but they can often be pre-staged in survival retreat areas with little danger of theft except by animals. Notice that even the grave robbers of Egypt never messed with the hermetically sealed pots of grains once they figured out the Pharoes were not buried with treasure secretly hidden in the pots.
So on long distance bugout, you may find yourself needing to barter for food, and bartering that to people and establishments which are still serving food to those who can afford or trade for it is a legitimate option rather than giving up gold,,solver or ammo, since food prices are likely to be inflated.
If you are looking at a trade model for survival food barter and long distance travel where cargo space is limited, consider these options.
Olive oil
Vegetable oil - will be used by anyone setting up a fried food operation.
Salt - really important as a preservative (raw salt), but for food flavoring, might as well get the seasoned salt. People eating plain survival food without it, the suddenly see the stuff available for trade, and suddenly everyone figures out how valuable it is, but it will take them a while and chances are, they didn't stock up enough of it.
Sugar - another kind important one, but specialized sugar is a big deal too. Other forms to consider - maple sugar syrup, corn syrup, and molasses. Molasses was a major trade item from the early exploration period of the Maericas up to the late 1800s. Really specialized sugar, which is no joke and would have a big trade ratio - the flavored stuff they use for boutique coffee. It is often imported and not too costly in large bottles. A little goes a long way and people get that figured out in a hurry.
Coffee - Yeah, go ahead and think it's no big deal until people go a week without it. Bulk unroasted coffee beans can go a long time, roasted coffee and ready to drink or instant stuff. Yeah, if I am out, that gets you into my chow hall for sure. Everyone over the age of 25 will know what that means, and especially anybody over the age of 40.
Ibuprofen - old mans M&Ms... Not a nutrient, but if you are over age 50 it might as well be...infantrymen over the age of 25...
Alcohol - food grade high octane clear stuff is an important food and drink preservative for anything sugary. Eventually people figure out how to make it but in the short to mid term, it's the excellent trade item and luxury to take the edge off morale sapping living conditions. That's why homeless people in America never seem to lack the stuff but if you have your shit together, you probably don't think about it much. Believe me, if you suddenly become homeless it starts to count for something. If you are trying to convince people to stick around the retreat and be available for tasks, then better set up the watering hole with something more than water. Guaranteed, if you are trying to bring in or retain hard workers and warriors, it's a necessity. I know a lot of people prefer weed as their intoxicant, but on personal observation (and a lot of it) of potheads, they just don't really like to work or fight. They will incessantly argue and have their mental illness issues, and as such cause fighting, problem is that's not organized warfare, it's their bullshit drama. It's good for winding people down, like reducing a fight from violence to argument, but has less value than people assign to it and will likely be around in any SHTF situation.
Tobacco - Highly addictive shit and therefore carries fairly high cargo weight to trade value ratio. At $5-$6 per pack before SHTF, imagine its value after. Your problem is shelf life, but if you are a non addict and have it available for trade, smokers know what it's really worth and any scarcity increases value. There are ways to obtain tobacco cheaply, especially loose tobacco in bulk but generic mini-cigars are something I used to get for $2 per pack and give to homeless people to guard my car in the neighborhood I lived when I got out of prison. The stuff is practically ghetto money.
Cheese - not exactly just a military joke about cheese spread being "field money" but the government used to stockpile and pass out the velveeta-like generic processed cheese for emergencies as part of a farm and dairy subsidy program. It does not store well in high temperatures, but does not require major cooling either. Again, an old European trade and travel item for a lot of good reasons. People think they don't really need it, but if you want your camp or survival retreat chow hall to be popular and well defended, serve it in abundance. It is good enough cargo volume to value ratio at it can work, but unlike some of the other items, may be a little trickier to trade. Big cheese wheels of botique cheeses are surprisingly costly and can make or break the popularity of say, a seasonal trade market, but you could easily travel across the country vending off portions of the same load of botique cheese that you loaded up with on either coast.
