Black pudding glut

[hugecans]

Hi, all; I've been following this forum for a while, gleaning tips and tricks for my own sausage/smoking/bacon endeavours. Thanks to one and all for all that! Amazing wealth of knowledge.

I have a question on behalf of a friend in Poland; he's been given an unspecified but unmanageably large quantity of black pudding (along with a load of other sausage/salami derivatives) after a pig slaughter. How long does black pudding keep, and is there a cunning way of extending its edible/safe life (such as smoking?). Freezer's not big enough for the job. He can smoke above the fire, while there's a great smoker available (I'll try and remember to post a picture once I've read the how-to post again).

Any ideas gratefully received (and passed on).