Vegetable tanning of hides goes back to prehistoric times where men discovered, probably by accident, that animal skins if left to soak together with wood and leaves once dry did not rot and could be used for covering themselves. Basically, the tannins contained in all plants are able to stop the rotting of skins. They also discovered that the lime produced by the hearth stones facilitated the detachment of the hair from the skin. This type of tanning based on water, lime and vegetables was used for several centuries as the only way for hides to remain durable.

Today, vegetable tanning has almost disappeared, supplanted by the advent of chrome-based chemical tanning, with the risk that such ancient knowledge will be lost. In fact, the long manufacturing processes requiring skilled craftsmen and the limited colouring make vegetable-tanned leather a difficult product to find. Whereas chrome tanning is a faster industrial process that considerably reduces production costs at the expense of the environment. In fact, these tanneries pollute water and the atmosphere with their chemical waste.

Vegetable tanning, however, retains its artisanal charm and the finished products have the warmth of a product that improves with time by absorbing experience; moreover, the colours are warm and unique and are not afraid of current fashions.

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