Be my guest. I like to learn about my new plaything ingredients. The vacuum pack has an 18 month use by date. I've never used it before, so I googled around and various threads at chowhound use the term "long time" or "looooong time" if it's wrapped tightly in cling film then foil and refrigerated. It can dry out a bit but that apparently doesn't affect the flavor. If it gets moldy, scrape it off.
I also found a thread here at cheftalk (that I didn't find when I used the cheftalk search, I must have clicked on the wrong button) and there are a few recipe suggestions.
More suggestions are welcome.
Just checked Mario Batali's 327, he keeps it in the freezer.