Prepare the skewers and serving vessel. If the skewers will be placed near a heat source, soak them in water for about 10 minutes; soaking is not necessary for a completely cold presentation. Set out a glass, jar, or small vase, along with parchment paper and kitchen twine.

Make the salami roses. Overlap 5–6 thin salami slices so each slice covers roughly half of the previous one, roll the strip tightly, and gently loosen the top edge to create petal-like layers. Make two or three larger roses, or fold individual salami slices into ruffles for simpler skewering.

Fold the prosciutto into loose ribbons or accordion folds. Keep the folds airy rather than compressed, because the open layers provide height, softness, and texture in the bouquet.

Thread the ingredients onto the bamboo skewers. Add cheese cubes, grapes, olives, pickles, and folded meats in varied combinations so each skewer includes several colors and textures. Place breadsticks on only some skewers, since they can become fragile when heavily loaded.

Build the bouquet by placing the salami roses at the front or center of the arrangement. Add skewers at different heights, keeping the tallest pieces toward the back so the bouquet has a full, flower-like silhouette.

Tuck rosemary sprigs between the skewers as edible-looking greenery. Keep the rosemary separate from very moist ingredients when possible so the leaves stay fresh and fragrant.

Arrange and wrap the finished bouquet. Line the container or wrapping with parchment paper, gather the skewers together, and tie them securely with kitchen twine. If using dips, place honey, mustard, or fig jam in a small container beside the bouquet.

Chill until serving. Refrigerate the bouquet, then remove it about 15–20 minutes before serving for better flavor, while making sure the meat and cheese do not remain at room temperature for more than about two hours.