Whisk the flour, salt and black pepper together in the bowl of a 5-quart / 4.7 L stand mixer. Add the yeast and lukewarm water, then mix with the dough hook on low for 3 minutes, until no dry flour remains.

Turn the mixer to medium-low and add the 100 g soft lard in 4 or 5 pieces, waiting until each one disappears. Knead for 8 to 10 minutes, until the dough is smooth and elastic. To knead by hand, work it on the counter for about 15 minutes.

Shape the dough into a ball and place it in a 4-quart / 3.8 L bowl greased with a little of the 25 g lard. Cover and let it rise at room temperature (22 to 24 C / 72 to 75 F) for 90 minutes, until doubled.

Grease a 25 cm / 10-inch bundt or tube pan with the remaining lard. Press the risen dough into a rough 30 x 40 cm rectangle, scatter over the salame, provolone and pecorino, then fold and knead for about 2 minutes until the filling is evenly distributed.

Roll the dough into a thick rope about 60 cm / 24 inches long and lay it in the pan, pinching the ends together so the ring closes. Press down any cheese or salame poking through the surface, because exposed cheese melts out and scorches.

Cover the pan and let the ring rise for 45 minutes, until it sits about 2 cm below the rim and springs back slowly when poked. Heat the oven to 180 C / 355 F with a rack in the lower third during the last 15 minutes.

Bake for 45 to 50 minutes, until the crust is deep golden, the base sounds hollow when tapped, and an instant-read thermometer reads 93 C / 200 F. If the top is dark brown at 30 minutes, tent it with foil.

Cool the ring in the pan for 10 minutes, then turn it out onto a wire rack for 20 more minutes. Slice with a serrated knife using a gentle sawing motion.