Add half the lard, the flour, the salt, lots of black pepper, and the grated cheeses, and work vigorously for about 10 minutes until the mixture is homogeneous and smooth.
Put the dough in a large bowl and cover with a dry tea towel, followed by a thicker towel, and let it rest for a couple of hours or until it has doubled in volume.
While the dough is rising, with a kitchen knife cut the cheeses and salami into cubes and put them aside in a bowl together with the cicoli.
Place the risen dough on a surface that has been generously sprinkled with flour. Use a rolling pin to work the dough into a rectangle shape.
Then brush the dough with some of the remaining lard, fold the dough, and rework it. Repeat this process until you have used up all the lard indicated in the recipe.
Set aside a small amount of dough; you will need it to form the crosses that will enclose the eggs.
With the rest of the dough, form a rectangle about a centimeter high, and cover the entire surface with the salami, cicoli, and cheese mixture.
Sprinkle the grated cheeses and black pepper all over the surface, then roll the dough up, tightening it as much as possible. Rub the suet over the entire roll.
Place the roll in the greased pan and manipulate it into a donut shape, joining the two ends properly. Cover it again and leave it in a warm place to rise for roughly 2 hours.
Before baking it, place the eggs on the casatiello at equal distances from each other and secure them with strips of dough in the form of crosses.
Place it in a cold oven (NOT preheated) and bake it at 160 C (320 F) for the first 10 minutes, then increase the temperature to 170-180 C (340 F - 350 F) for another 50 minutes.
Sugna, or suet, is to be added generously to the dough before stuffing it. Also rub suet on the outside, and use it to grease the ruoto pan.The preparation time is considerable, and the worst thing you can do is try to rush the process. Considering the leavening, cooking, and preparation, I suggest you factor in about 5 hours.