I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the following suitable?  Baking Paper Freezer Paper Parchment Paper Cling film aka Plastic wrap Cheesecloth - I have something called: grade 90 unbleached cotton cheesecloth Butcher's Paper - It's expensive in the UK because it only seems to be sold in large rolls (£18 for 50 metres on Amazon)  
Any of those wraps will be fine.  My typical practice, whether curing my own or purchasing a large amount, is to portion in to smaller pieces.  Those destined for storage get vacuum sealed.  If I have a lot, I freeze them.  The portions for daily use either get wrapped in butcher paper (if I have it) or, more often than not, placed in a zip-lock bag and refrigerated. 