Spicy Italian dry sausage with a slight fermented funk, mortadella, liverwurst, blood sausage. These are some of my favorite forms of charcuterie. Recently I added a few more to the list. I don’t know their names, but I do know they’re from the Czech Republic. My pal chef Dave smuggled them back after a European vacation. My favorite was a skinny pork sausage flavored with paprika and a spice we couldn’t quite put our finger on. Then, it hit me. Caraway! Germany was also represented in the form of schwartenmagen, a rustic tinned liverwurst of sorts. So here’s what I’d like to know. What’s your favorite form of charcuterie? Tell me in the comments or hit me on the Twitter, @JoeDiStefano.