The name Pan de Alfacar refers to bread made at least partly by hand that can be formed into buns, rolls or rings. This bread is made in the municipal areas of Alfacar and Víznar, in the province of Granada. It is creamy white in color and has a spongy consistency due to many air holes that develop during the slow fermentation and baking process.

The most distinctive ingredient in the recipe for Pan de Alfacar is the Alfacar spring water, whose unique physical and chemical composition has a positive effect on the fermentation process of the natural yeast and sour bread dough. This high quality, aromatic bread has a pleasant acidity and complex flavor and is one of the most famous products of the region.