Following the traditional recipes of their Central European family, two brothers founded an artisanal industry in 1964 that produces sweets, jams, and fruit preserves, especially fine fruits, delicate pickles in vinegar, and a famous sauerkraut obtained through natural lactic fermentation, among other highlighted products. Recipes from family tradition and their own plantations of much of the fruits and vegetables they process.

Los Montes sauerkraut is the only sauerkraut with natural lactic fermentation and is seasoned with bay leaf.