In a heavy-bottomed casserole, heat lard until smoking. Add pork pieces, 5 or 6 at a time, and cook until golden brown. remove and add carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook until softened, about 8 to 10 minutes. Add wine and bring to a boil. Add meat and return to a boil. Lower heat and simmer 1 1/2 hours until very tender. Season with salt and pepper and allow to chill 4 hours in the refrigerator.
Preheat oven to 375 F. Roll out strudel dough into a 10 by 14-inch rectangle. Place cold pork stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish strudel with a design or the name of a loved one. Brush with beaten egg yolks, place on a cookie sheet and bake 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with green apple sauce.