This is Sicilian and means something like: “stuffed and lean”, although the leanness is not to be taken literally, but rather means transferred “aermlich”. The whole piece of roast should be left to rest for a while before slicing, so that the stuffing gets enough firmness. It can be sliced even better the following day on the slicing machine. In fact, it tastes just as good cooled down – then with a tomato sauce or a salad dressing.
Spread the meat slices out on the work surface, one next to the other, and gently but vigorously pound them even flatter with a meat tenderizer (smooth side!). Then lay them on top of each other to form a large, rectangular work surface. Spread half of the paper-thin bacon slices on top and sprinkle with pepper.
For the farce, mix the mince with the soaked, well squeezed bread rolls, stirring in two eggs, the grated cheese and finely diced ham.
Finely chop an onion, saute it with the also chopped garlic in two spoonfuls of oil until soft, mix the chopped parsley with it and work it into the meat mixture with the oregano. Season to taste with salt and pepper. Spread this farce evenly over the surface of the meat, but leaving a narrow border all around.
Cook the remaining three eggs for eight to nine minutes until not too hard, peel them, cut them in half and place them in the center as a line. Roll up the meat from the long side, making sure that the eggs are sch
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