Are salamis/pepperonis in the USA truly fermented?
The short answer is yes, salumi produced in the US is a fermented product.  The process is different from salumi produced in Europe, but it is still a fermented product.  In the US, producers rely on rapidly lowering the pH by using fast acting starter cultures and higher curing temperatures (as high as 104 F).  Whereas in Europe, a lower temperature, and drying serve to render salumi safe. The curing times are longer, and often salt and nitrites are the main additions to create a safe product.  On an industrial scale, the complexities that you have discovered are all accounted for.  It is not a difficult process.

At home, it is a bit of work, but can easily be accomplished.  Work cleanly, follow accepted practices, keep an eye out for bad mold...otherwise, if you can create the right curing and drying conditions, you should be able to make your own without issue, though it will take a couple of attempts to get a feel for things.  A good starting point for those new to home cured meat products is whole muscle curing.  Try bacon, pancetta or bresola for starters.