Preheat oven to 375ºF.
Place a large skillet over medium heat with 2 tablespoons EVOO, about 2 turns of the pan. Add in the chopped pancetta and cook until brown and crispy, 3-4 minutes. Add in the ground pork, garlic, allspice and cook until the pork is brown and has cooked through, 7-8 minutes. Season the mixture with salt and freshly ground black pepper, add the currants and toasted pine nuts, transfer to a mixing bowl and allow to cool.
Once cooled, add sage, parsley and chopped eggs to the pork mixture. Lay out the pounded top round steaks and sprinkle each one with Parmigiano. Divide the mixture evenly amongst them all, spreading it across the entire steak. Roll up each steak from wide end to wide end and secure it with a few toothpicks.