Step 1
Dissolve yeast in 1/2 cup warm water.
Step 2
Sift flour and salt onto a clean work surface; make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix adding remaining 1 cup water gradually until dough comes together. Knead until dough is soft and smooth about 10 minutes.
Step 3
Transfer dough to an oiled bowl. Cover with a clean damp cloth. Let rise in a warm place until doubled about 90 minutes.
Step 4
Place dough back on the work surface. Punch gently to deflate; roll into a big rectangle. Brush 1/4 cup lard on top; cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 cup lard on top; cover with pecorino Romano cheese and pepper.
Step 5
Fold dough again into a smaller rectangle. Brush remaining 1/4 cup lard on top; cover with salami chunks. Cut off a small portion of the dough; reserve.
Step 6
Roll dough into a long cylinder. Place cylinder a grease ring cake mold. Cover with a damp cloth. Let rise in a warm place until more than doubled in volume about 3 hours.
Step 7
Preheat oven to 325 degrees F (165 degrees C).
Step 8
Tuck whole eggs into the ring of dough at even intervals. Divide reserved dough into 12 pieces; roll into small ropes. Lay 2 ropes in a cross shape over each egg to hold them in place.
Step 9
Bake in the preheated oven until golden about 1 hour. Let cool before slicing.