Place all the meats in a large stockpot, together with the aromatic vegetables and a small pinch of salt. Cover with water by about 5-6cm (2 to 2-1/2 inches).

Bring the pot to a simmer and skim off any scum that rises to the surface. Continue the simmer for 2-1/2 hours or perhaps a bit more, until the meats fork tender. (Or cook under high pressure for 45 minutes, then let it release naturally.)

Let the broth cool, then skim off the excess fat from the surface. Remove the meats to a platter and keep warm with a ladleful of their broth. (Even better, chill the broth with the meats overnight in the fridge and then remove most but not all of the fat which will have solidifed on top, then remove the meats.)

Bring a large pot to a boil and throw in all the chopped leafy vegetables and a small pinch of salt. As soon as the pot comes back to the boil, drain the vegetables in a colander, squeezing out as much liquid as you can with the back of a ladle. (NB: Unless you have an enormous pot, you will probably need to proceed in batches.)

Meanwhile, in a wide skillet, sauté the lardo over a gentle flame. When its fat has mostly rendered and it's slightly browned around the edges, add the garlic and red pepper. Sauté for just and minute or two, or until the garlic has begun to brown around the edges. Discard the garlic and pepper.

Now add the parboiled leafy vegetables, turning them in the seasoned oil. Let the vegetables braise uncovered for a few minutes.

Add the sautéed vegetables the stock pot with the broth, along with the diced cheeses. Simmer for about 15-20 minutes, or until fully tender.

While the vegetables are simmering, take the meats and cut or tear them into bite sized pieces. Add them to the pot with the vegetables and continue simmering for another 5-10 minutes.

Serve hot, with some grated parmigiano-reggiano on the side for those who want it.