This is a manufacturing process that does not use chemicals, being able to give to the leather a young, living appearance which exalts itself over time. For centuries, master tanners have handed down this artisan tradition, enriched over time by sophisticated technology. This work is a slow process which transforms the raw hides into fine leathers, based on the exclusive use of natural vegetable tannins.
The vegetable tanning is called “slow tanning”, as many days of intense and careful work are necessary to achieve it. First of all, vegetable tanning means the use of natural tanning products extracted from tree barks such as: quebracho, chestnut tree and mimosa tree. The early phases of the procedure are called “liming” and “deliming”. In these processes, the first layer of hair is removed from the green-salted bovine hides (so called because they are treated with salt for their maintaining) and they take place i nside big drums of iroko wood. Later on the hide is ready for the real tanning phase prepared with natural extracts and it lasts 2 or 3 days. The leather is then pressed for removing the residual water.
The following step is called “fattening”; mixtures made up of animal-vegetable origin oils are added to the hide still inside the drums. At this stage the hides are ready for being well stretched and dried- out in apposite dry and ventilated rooms in order to remove all the humidity. Then the hides are ready to be hand-dyed, for the “padding phase” or to be finished. The vegetable tanned leather maintains its characteristics of naturalness and biodegradability unchanged in time, and it is suitable for those who are allergic to chromium.