Rule of thumb is that you can freeze meat once raw and once cooked. Since you bought this cooked, you can freeze it once. Think about how you're going to want to use it, and divide it into the appropriate size of packages before freezing, because if you freeze a whole slab, you'll have to use it all at once.

For best results, minimise the surface exposed to air: wrap it tightly in flexible plastic, or put it in a stiff container with some kind of sauce over it (maybe applesauce?) to exclude air. That will help prevent damage to the surface.