Cut the pork neck into 1.5–2 cm wide slices, the smoked bacon into half centimeter slices. Cut the cleaned peppers into halves (larger ones into quarters), onions, potatoes and mushrooms into coarse rounds. Salt and pepper the meat with pepper of four colors. Mix the oil, pressed garlic, mustard, smoked paprika and chili spices into a smooth emulsion - marinade. Put all the meat in it and let it marinate overnight. We prepare an enameled gastro container and gradually add individual layers of meat, onion, bacon, sausage, potatoes, mushrooms and peppers into it (like skewers without a needle). Then we bake on the above program.