I like your idea about using a food saver vacuum sealer. When I couldn't find anything exactly on point when I did a Google search this afternoon, I called the customer service department of Tilia, Inc., the company (located in San Francisco) behind the Food Saver vacuum sealer that is sold on QVC and through infomercials. (The Food Saver brand of vacuum sealer was the first unit of the kind and is apparently the biggest seller).
I told the gal I spoke with exactly what we would like to do with the pepperoni slices and asked her whether their unit could do the job (i.e, vacuum seal several smaller packages of the pepperoni slices that could then be frozen or shipped). She had to go offline for a few minutes to get the answer but came back with a yes answer and also gave specific steps to follow to vacuum pack the individual packages of pepperoni slices. She said that since pepperoni slices contain fat that can be sucked up into the machine during vacuum processing (and possibly clog things up), the way to prevent this from happening is to take a paper towel, fold it several times in accordian fashion, and put the paper towel so formed across the width of the sealing bag directly in front of the pepperoni slices in the bag. She said to allow about 3 inches of sealing bag space in front of the paper towel. The paper towel serves as a barrier and absorbs whatever fat might be pulled out of the pepperoni slices (which I imagine would be quite small). Once the air is evacuated, then the individual bags of pepperoni slices can be frozen or, if desired, shipped. She said that the slices should be OK at that point since there is no oxygen in the bags. I might be inclined to freeze and then ship, just to be on the safe side, especially for shipment to a warm climate, such as in Texas where I live.