I keep it in a jar in the freezer door. It never gets so hard that it can't be forked out easily, and it has sometimes taken close to a year to use it up but it has been fine. In Germany it is sometimes used instead of butter as a spread for bread/sandwiches.
3-6 months refrigerated IF you strain out every bit of solids, which can start to get icky and make the whole batch bad. I add a spoonful to olive oil if I'm going to saute something and want that haunting aromatic meatiness from the get-go.