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Skeleton Meat Platter

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This bone-chilling, edible skeleton will take your charcuterie board to the next level. Invite all your meat-loving guests and enjoy! 


Skeleton Head:

  • 4 strips thick-cut bacon
  • Three 8-oz. packages cream cheese, at room temperature
  • 4 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 pimento-stuffed green olive, cut in half widthwise

Skeleton Body:

  • 1 med. red bell pepper, stem removed
  • 2 lbs. coiled hot Italian sausage
  • 1 full rack cooked ribs, cut in half (about 13 ribs)
  • 2 lbs. cooked pulled pork (from two 1 lb packages)
  • Sliced baguette and assorted crackers for serving


  1. Skeleton Head: Grill bacon at 400° F until golden and crispy, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside.
  2. In a lg. bowl, combine cream cheese, Cheddar, scallions, bacon, salt, and a few grinds of pepper until fully mixed.
  3. On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull. Wrap the head in prosciutto. Make 2 divots for eyes for olive halves. Pinch the middle of the face to make the nose. Create an indent below the nose for the mouth. Refrigerate for 20 minutes.
  4. Skeleton Body: Prepare a grill on medium-high heat.
  5. Grill the pepper whole, rotating occasionally until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side and create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through until opaque and completely cooked through, 10 to 12 minutes.
  6. To Assemble: Position the skeleton cheese head a the top of a board or platter. Place the red pepper directly underneath the head and fold slightly for the heart. Align the baby back ribs on each side, with the bone facing up. Position the sausage coil under the rib cage for the intestines.
  7. Fill space around the heart, rib cage, and intestines with pulled pork, tucking where needed. Refrigerate.
  8. Serve with sliced baguette and assorted crackers.

Recipe & Image Source: Food Network