The company, which opens its third production plant in Spain in the municipality, occupies facilities of approximately 1,000 square meters in the industrial park of Arganda. These new facilities are exclusively focused on the preparation of cooked octopus, intended for both the HORECA channel (hotels, restaurants, and catering) and national and international distribution.
Grupo Prodesco, specializing in supplying food for mid-to-high-end hospitality, closed 2025 with a global turnover of 62 million euros. With this new opening, the company aims to strengthen its own production as a fundamental part of its business.
The factory begins operations offering over 15 octopus references for the hospitality sector, including individual tentacles of various sizes, combination packs, half octopuses, and whole octopuses, all vacuum-packed and refrigerated. The company plans to expand its catalog soon with frozen products and fifth-range marine preparations.
The octopus is cooked in its own juices, without additives or preservatives, ensuring process consistency and preserving the product's texture and flavor. The raw material is sourced from fishing ground FAO 34, in Dakhla, Morocco, and is caught using traditional traps.
The company has implemented efficient machinery, rigorous quality controls, and sustainability measures, and is working towards obtaining international certifications such as IFS, ISO, and BRC.
“"La Fábrica de Pulpo is born with great enthusiasm and a very clear commitment: to offer professionals a product they can always trust."
Pilar Pardo, cofounder of La Fábrica de Pulpo, leads this project that continues a family tradition of over two generations in the octopus sector. Pardo emphasizes the importance of trust and product quality consistency.
The inauguration was attended by the mayor of Arganda del Rey, Alberto Escribano, who highlighted the company's arrival as a fundamental pillar for the city's model, underscoring its national significance and the new phase they are beginning in the municipality.
