It says 'nduja like since I didn't use calabrian peppers. I made this with belly and Hungarian paprika. I decided to do four blends: mild non-fermented smoked, mild non-fermented no-smoke, hot fermented smoked, hot fermented no-smoke. They are at 25% weight loss. I grabbed one fermented/hot no-smoke for a taste. The mold spores from my sopressatta like this sausage...but it got too cold/dry for them. On some crusty bread I will leave the other sticks hanging. Unlike salamis and cured muscle there is only so much water nduja can lose.