Not just long storage, but long storage with no refrigeration.
The only real caution is that some of the stuff needs special techniques to cook.

I usually find there are a lot of things that are very cheap and store forever but take a day or more to prepare. I don't mean you work at it for a day, just that you start to prepare it a day ahead of time.
It might be as simple as a quick soaking to rinse excess salt, a day of soaking to get rid of more salt and rehydrate the product or it might be a day of slow simmer on the back of a stove to tenderize it enough to eat.
Kind of like cooking dried beans.
Of course this is fine if you are not going anywhere in a hurry anyhow.