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Leonese cuisine is a subcategory of Spanish cuisine from the Province of León.

• Cecina from León is beef. In Leonese, cecina means "meat that has been salted and dried by means of air, sun or smoke". Cecina de León is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, and has protected designation of origin (PGI) status.^[1]

• Botillo: Traditionally made in the western Leonese regions. Botiellu, in Leonese, is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and of the Portuguese region of Trás-os-Montes as well. This kind of embutido is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail and bones with a little meat left on them. These are chopped, seasoned with salt, pepper, garlic, and other spices, stuffed in the cecum of the pig, and partly cured via smoking. It can also include pork tongue, shoulder blade, jaw, and backbone, but never exceeding 20% of the total volume. It is normally consumed cooked, covered with a sheet. Also has a PGI status.^[2][3]

• Bierzo: in the west of the Province of León and covers about 3,000 km² (1,200 sq mi). The area consists of numerous small valleys in the mountainous part (Alto Bierzo) and of a wide, flat plain (Bajo Bierzo). The DO covers 23 municipalities.
• León: in the southeast of the Province of León.

• Mantecadas de Astorga [es]
• Hojaldres de Astorga
• Lazos de San Guillermo
• Nicanores de Boñar [es]

• Queisu de Valdión

Wikimedia Commons has media related to Cuisine of the province of León.

• León Province
• Castilian-Leonese cuisine
• Spanish cuisine
• List of Spanish dishes

You can help expand this article with text translated from the corresponding article in Spanish. (August 2021) Click [show] for important translation instructions. View a machine-translated version of the Spanish article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Gastronomía de la provincia de León]]; see its history for attribution. You may also add the template {{Translated|es|Gastronomía de la provincia de León}} to the talk page. For more guidance, see Wikipedia:Translation.