First prepare the dough: put flour, salt and pepper in a bowl and mix.

Dissolve the yeast and sugar in the slightly warmed water and add them to the flour.

Finally, add 150g of lard, continuing to knead until you obtain a smooth and homogeneous dough.

Transfer the dough to the work surface and perform 3 rounds of folds (here is the guide to do it best).

Place the dough thus formed in a bowl, cover with cling film and leave to rise until it doubles in volume (it will take about a couple of hours).

Before the dough is ready, prepare the ingredients for the filling: boil the eggs until they are hard-boiled (about 8 minutes after boiling).

Cut all the cured meats into cubes.

Also cut the cheese into cubes and add it to the cured meats.

Shell the eggs and cut them into wedges and then in half.

Using the lard set aside to grease your fingers, break the dough into pieces, then join the pieces together and spread the new uneven dough on the work surface, forming a rectangle.
Sprinkle the mixture of cured meats and diced cheese over the dough, then, still with your hands greased with lard, knead to distribute the filling well.

Open the dough again and add the eggs and grated cheeses.

Distribute the filled dough into the buttered mold, cover again with cling film and let it rise until it almost reaches the edge of the mold, then cook for about 50 minutes in a fan oven preheated to 180°C.

The stracciato casatiello is ready, all you have to do is let it cool before enjoying it.