I started my first batch of bresaola a few days ago and it has only occured to me that I will not be able to consume 4kg of the stuff before it goes off!
Can it be frozen in blocks for future slicing, or frozen sliced?
I have access to meat slicers and vacuum packing machines if necessary.
For larger pieces I use ipsedixit's method, but for smaller, I do something a little different. I lay the chunks of meat on a sheet pan without any plastic, put it in the freezer until it is just frozen, and then wrap in plastic and then a larger ziplock type bag. I find that I get less condensation and the freezer burn is eliminated. The smaller the pieces of meat, the less time they should spend in the freezer has been my experience.
Wrap them into recipe-sized packages so that you don't have to thaw all of it to use just a bit.