The region is located to the south of the province of Jaén, in the middle of the subbetic range between the provinces of Granada and Córdoba, the land of Frontera and the place of settlement of various civilizations that have marked its personality, making it a unique place, with a rich natural, historical, cultural and ethnographic heritage unknown to the majority. Its strategic situation between the Christian and Muslim realms led to an unrelenting defensive system, strongholds in the urban cores, torreons and atalayas that are still preserved in the mountains, mostly limestone with heights that exceed 1,600 meters, surrounded by ravines and torrents that keep valuable natural ecosystems and mountain landscapes, of cherry trees, vineyards and gardens of high beauty and singularity that still holds an indigenous Mediterranean forest, almost intact, with the protagonism of the oak, the whim, the juniper and the east coast of the mountain, with no more modern, at the height of the mountain of the mountain, at the height of the east of the east of the mountain, and the east of the east. In the areas of countryside of the Sierra Sur region of soft lomas, the protagonist is the olive tree from which you get extra virgin olive oil of great stability, very fruity and slightly bitter, from the olives of the olive of Picual, Picudo, Carrascanco de Alcaudete, Hojiblanco and Lechín varieties. Handicraft fans will find numerous articles made from different raw materials, ceramic objects, pottery and carving, syrups and upholstery, or plywood glass.

To taste the traditional delicacies of the region's gastronomy, you have to try dishes such as the garrette with carrots, the chicken to the secretary, the pup soups, the orza loin in olive oil, beans with ham, crumbs, orange soaking, caldy rice, chotto in caldereta, plum and ear potting, the gazpacho with cherry or the overuse as well as

its pork-derived sausages, the nuts and preserved fruits of Alcaudete. The sweetest must ask for sweets such as the roses of Saint Anton or the wine, the figs of the nuns and the cakes of oils filled with nuts and raisins and the empanadillas. There are also the sweets made with cherries that are grown on their lands, the pebbles, the cider empanadillas and the rosquettes, the figs and almonds, the fried milk, the nocebooks, the butter cakes, the chocolate empanadillas, the gusanillos and the spirit roscos.

All these viandas can be watered with the wine of the land that is produced in a artisanal way.