Honey derives from the nectar of flowers and the juices released by aromatic plants which bees such and transport in their maws, where the nectar is transformed into honey and which is then stored in bee's nests made of wax. Honey was the first sweetener used by man and possibly one of the first ever seasonings, becauses up until the Middle Ages there was little difference between sweet and savoury dishes. Almond milk and honey were as popular then as garlic and parsley are now.

Just as he was able to domesticate a wide variety of animals and start up a rudimentary form of agriculture, man was able to produce honey by placing panels in areas close to land rich in flowers and aromatic plants. Nowadays production techniques have developed but flowers and bees are still indispensable.

La Alcarria is a natural area covering 4,000 square kilometres between Cuenca and Guadalajara. It is world famous for its honey, the first to be protected by a designation of origin dating from 11 November 1992. The Regulating Council ensures that certain norms are followed, such as extracting the honey from vertical mobile beehives via centrifuge and requires the wax of the panels to be renewed every three years.

Alcarria honey is produced in three varieties: rosemary monofloral, lavender and multifloral. The dryness of the area means that the nectar of the flowers is scarce and the production low, but of excellent quality. The year's harvest of honey is sold immediately, one from spring flowers and the other from autumn flowers.

Alcarria honey is sweet and aromatic, subtle and lacking the bitter aftertaste
of other honeys. Its low water content gives it a pasty texture. Its colour is golden honey and unpasteurised. Monofloral honeys contain 15% pollen and
multifloral only 5%. The honey is stored in glass jars weighing a maximum of one kilo,
or in sections of wax panels.

After a while the honey may crystallise and acquire a solid texture due to its lack of
water. This is a natural process, which characterises a good quality honey. To render
it fluid once more, you simply have to heat it in a bowl of boiling water or place it into a microwave for a few minutes.
Honeys protected by La Alcarria honey designation of origin carry a label of the Regulating Council that attests to their origin. This is a triangular or pointed label, which comes with a map of the production area and a number signifying its series and corresponding control procedure.

The honey is an essential part of local 'alcarre�a' cuisine and sweetens much of the area's cakes and desserts. The reason: the taste and quality of La Alcarria honey is unique.