Mix the cured ham, bread, rosemary and eggs to a smooth paste. Stuff the guinea fowl drumsticks with the paste obtained, using kitchen twine to close. Brown the meat with a drizzle of oil and then continue cooking in an oven at 150 °C for approximately 40 minutes. In the meantime, blend the Piave cheese with the hot cream to obtain a smooth sauce. Serve the guinea fowl with the Piave cheese dressing.