The Leonese (Leonese: Llïoneses; Spanish: Leoneses) are a subgroup of Spaniards, native to León in Spain.

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Quick Facts Total population, Regions with significant populations ...

Leonese English language Leonese: Llïoneses Spanish: Leoneses

Total population
736 555 leonese people in Leonese Region. 431 061 leonese in rest of the Kingdom of Spain. In total is 1 168 156 leonese people.
Regions with significant populations
Languages
Majority: Spanish Minority: Leonese • Galician
Religion
Roman Catholicism[1]
Related ethnic groups
other Spaniards (Asturians, Cantabrians, Vaqueiros de alzada, Extremadurans, Galicians, Castilians), Mirandese

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The Leonese Kingdom was an independent kingdom in the Middle Ages until 1230 when it was joined to the Kingdom of Castile (from 1296 to 1301 the Kingdom of León was again independent); after the re-union with Castile in 1301 it remained a kingdom until 1833, but as part of a united Spain from 1479. In 1833 it was divided into three provinces. The languages of the Leonese people are Leonese, Galician and Castilian Spanish in Spain.

The Leonese language (Llingua Llïonesa in Leonese) developed from Vulgar Latin.

Leonese was the official language of the Leonese Kingdom in the Middle Ages. The first written text in Leonese was Nodicia de Kesos (959 or 974), and other old texts include Fueru de Llión, Fueru de Salamanca, Fueru Xulgu, Códice d'Alfonsu XI, Disputa d'Elena y María, and Llibru d'Alixandre^[3]

Its precarious situation as a minority language has driven Leonese to near extinction; it is considered a seriously endangered language by UNESCO.^[4]

Embutidos

• Cecina from León: from 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 PGI status.
• Botillo: from pork. Traditionally made in the western Leonese regions. Botiellu, in Leonese language, 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 the region of Trás-os-Montes in Portugal where it is known as Botelo. This type of Embutido (Spanish) ou Enchido (Portuguese) 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 the pig's tongue, shoulder blade, jaw, and backbone, but may never exceed 20% of the total volume. It is normally consumed cooked and covered with a sheet. Also has a PGI status.
• Farinato

Wines

• Bierzo: is 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.
• Tierras de León: is in the southeast of the Province of León.
• Toro: is in the east of the Province of Zamora.
• Arribes: is in the southeast of the Province of Zamora and the northwest of the Province of Salamanca. There are 750 ha of vineyards registered with the Consejo Regulador (Governing Body)

Sweets

• Mantecadas de Astorga
• Hojaldres de Astorga
• Lazos de San Guillermo
• Nicanores de Boñar

The majority of Leonese are Roman Catholic.

PuntuLLI Association^[5] fights for a Top Level Domain for the Leonese language and culture.

• Leonese language
• León (historical region)
• Kingdom of Asturias
• Kingdom of León
• Province of León
• Province of Salamanca
• Province of Zamora