Our business started out in 2005. The idea arose after several years of watching bumper crops of fruit and vegetables go to waste because of poor prices.

We have access to excellent raw materials that we try to take advantage of in the best possible way using traditional methods of preserving, as it was done in the time of our grandmothers. There we learned how they cut tomatoes and dried them with the sun. The main problem was the absence of wind. Without it, the products fermented, they also got contaminated by dust, insects, birds, etc.

In La Frubense we avoid those problems while maintaining a natural drying process that doesn’t alter the final product. We offer our customers the best health guarantees by installing a drying tunnel which maintains a constant temperature of around 40 degrees during the whole drying process and protecting our products from dust and other contaminants. This way we dry our products without altering their qualities, like taste, aroma, texture etc. Hence the reason we don’t need any type of preservative, like salt, paraffin or sulphur.

We take each product to their ideal point of drying, with a very low humidity level, ranging between 5% and 8%, a fact that makes a difference with the rest of our competition. We can now offer high quality products, prepared in one of the most traditional and ancient ways: the preservation of food by drying. We can enjoy these products throughout the whole year, even when they are out of season without the inconvenience of them going bad or having to keep large quantities of canned food. That is to say we put tradition at your arms reach.

All our products are collected at the perfect point of ripeness, quickly processed so as not to loose their qualities and obtaining products for the most demanding palates, suitable for the gourmet cuisine.