Leonese cuisine is a sub category of Spanish food that is considered to be very exotic and caloric.
Embutidos
*''
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
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
(PGI) status.
*''
Botillo
Botillo (), Butiellu () or Botelo (, ; also known as in Portuguese) 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 also of the region of Trás-os-Montes, in ...
'': 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.
Wines
* ''Bierzo'': in the west of the Province of León and covers about . 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.
Sweets
* '
* ''Hojaldres de Astorga''
* ''Lazos'' de San Guillermo
* ''
Cheeses
* ''
Queisu de Valdión''
See also
*
León Province
*
Castilian-Leonese cuisine
Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes ('' guiso'') and its grilled or roasted meats (''asado''), its high-quality wines, the ...
*
Spanish cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...
*
List of Spanish dishes
References
{{expand Spanish, Gastronomía de la provincia de León, date=August 2021