Prepare the raw with 150 g of flour, 70 g of tepid water and 10 g of brewer’s yeast. Shape into a small ball and let it rise at 28°C until its volume doubles. On the next day, mix the remaining flour to the dough, the yeast (which is always dissolved in tepid water yeast), the pig’s fat, the fresh and the ripened Pecorino Toscano DOP, the entire eggs, the yolks, salt and pepper. Work the dough for a while and put it in a “Panettone” mold. Let it rise until it reaches the edge of the mold. Bake in the oven at 180°C for 1 hour. Remove from the oven and allow it to cool down. To be served with sliced salami.