Make a well in the flour on a pastry board, slowly add in the centre some warm water (about 1,4 dl), a pinch of salt and the lard made in small flakes. Knead the dough well and when it is firm, leave it to rest for 30 minutes in a warm place, covered with a cloth. Chop the Provolone cheese and mix it with the grated orange peel and the saffron. Knead the dough for a few more minutes and then roll it out into a thin sheet. Using a pastry cutter, cut out discs of about 7-8 centimetres per side. Place a little filling in the centre of each one, cover with another disc, seal the edges with wet fingers and cut out the extra dough with a pastry cutter. Melt the honey with 2 or 3 tablespoons of the orange juice and keep warm in a bain-marie. Fry the seadas in hot oil, drain them as soon as they are golden brown and place them on absorbent paper. Serve with warm honey.