Knead the flour with a pinch of salt. Add the yeast, previously diluted in lukewarm water, and strutto, and enough lukewarm water (or milk if you wish) to obtain a rather firm dough. Knead for 10 mins. and then roll out with a rolling pin.
The dough should be about 1/8-in. thick. Cut the dough in a rectangular 3x2-in. shape. Place the cheese in the center of one side together with a curl of butter, fold the other edge of the dough over the cheese and butter, pressing the dough firmly around the stuffing to seal the "little pies" well (if not tightly sealed, the chizze will open when frying).
Repeat until there is no dough or cheese left.
Deep-fry the chizze in vegetable oil. The frying oil should not be too hot, otherwise the dough may remain raw inside. As they are ready, remove and drain with a skimmer, place on paper towels and keep in the front of the oven with door open, set at low temperature so they may dry a little.
