Loosen the pork neck from the bone. Carefully remove tendons and unwanted bloody spots. Cut the meat in the grain direction into 1.5 to 2 cm thick slices. Now cut strips and then dice them. Make sure that the meat is really clean and has little fat.
Carefully peel and quarter the onions and place one at a time on a plate. Take the smoked bacon, really good bacon, preferably from the butcher, cut into 2 by 2 cm slices and place them with the onions. Pour a good 1 teaspoon of white pepper and 1 teaspoon of salt into an empty glass and shake so that the spices mix well.
Skewers: 1 cube of meat, 1 slice of bacon, 1 slice of onion. About 7 to 8 times, then a skewer is ready. Preparation usually <24 hours in advance.
Sprinkle the finished skewers with the spice and very carefully coat with a brush with olive oil to marinate. Then put very little hot paprika over the skewers. Also season and marinate the bone. It is then grilled on the side. Carefully extinguish the flames when grilling because the bacon will let out fat. Grill it really well and let it get quite brown.
Side dishes as everyone would like and also barbecue sauces.
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