Meat platter "Skeleton"

Ingredients:

Skeleton head

• 4 strips fatty bacon, chopped
• 3 packages of 240g cream cheese at room temperature
• 250 g of grated cheddar
• 4 green onions, thinly sliced
• 250 g thinly sliced ​​prosciutto
• 1 green olive stuffed with red pepper, halved crosswise

Skeletal body

• 1 medium red bell pepper, stemmed
• 1 stroller (1 kg.) spicy Italian sausages
• 1 layer pork ribs, cut in half (about 13 ribs)
• 1 kg ready pork, torn into pieces
• Baguette slices and various types of crackers, for serving

Preparation:

1. Skeleton headIn a nonstick skillet over medium-high heat, fry the bacon until golden brown and crispy, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
2. In a large bowl, combine the cream cheese, cheddar, onion, bacon, and a pinch of salt and ground pepper. Mix thoroughly. Place the mixture on a sheet of parchment paper and shape it into a skull shape with your hands. Then wrap the skull in slices of prosciutto.
3. Make two holes for the eyes and insert the olive halves. Pinch the center of the face to form the nose and make an indentation below to form the mouth. Refrigerate until the cheese hardens, about 20 minutes.
4. Light a grill or heat a grill pan over medium-high heat. Grill the whole peppers, turning occasionally, until softened and charred, about 10 minutes. Cut the pepper down one side, from stem to tip, to create one long piece. Grill the sausage in one piece on both sides until cooked through, 10-12 minutes.
5. Skeletal bodyPlace the cheese skull on top of the board or platter. Place a red pepper just below the head and bend it slightly, creating a heart shape. Arrange the rib slices on either side of the heart, bone-side up, to resemble the rib cage. Place a coil of sausage underneath the rib cage to resemble the intestines.
6. Fill the space between the intestines, heart, and rib cage with pork pieces, tucking them under the organs if necessary. Refrigerate until ready to serve.
7. Serve with baguette slices and crackers.