Tannery “ LA BRETAGNA ” has produced vegetable-tanned leather since 1961. In jargon, our type of vegetable tanning is called “slow tanning”, as many days of intense and careful work are necessary to achieve it.
Tannery La Bretagna also guarantees that all its leather, certified by the Consortium “Vera Pelle Italiana conciata al Vegetale”, is chromium-, pentachlorophenol- and benzidine dye-free.
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 inside drums of iroko wood. Later on, the hide is ready for the real tanning phase, prepared with natural extracts such as quebracho; it lasts about 2 or 3 days.
This leather is then pressed by using large wooden presses suitable for removing the residual water. The following step is called “fattening”; mixtures made up of animal-vegetable origin oils such as bovine tallow, straw oil, etc. are then added to the hides, 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 humidity: the best condition would be in the open for at least 3 days. After some necessary controls, the hides are ready to be hand-dyed, for the “padding phase” or to be finished according to fashion and market requirements. At this stage, the vegetable-tanned leather maintains its characteristics of naturalness and biodegradability unchanged in time, and is suitable for those who are allergic to chromium.