Well, I am not sure what either should taste like as I have never had them. I am surprised and disappointed that for as much chili as I put in it, it is not hotter or even hot. Research tells me the color is right. It does not have a lot of flavor to me. It also is not what I consider a salami texture. It will end up on pizza till it is gone.
The Fuet on the other hand has the exact texture I am looking for. It is a mild flavor, but I never understood why very little mold grew on it? Pleased for a 1st time go at what I call fermented dry aged salami.
My next effort will be Snack sticks with fermento, a shot at the Sopprasota again, this time not done in a 38° fridge. And I am going to try and make some All Beef Bologna. With out a Buffalo chopper, I doubt I am going to get it into the fine enough paste, but that wont stope me! Bologna & a Pimento loaf!