Vegetabletanned

Vegetable-tanned leather, commonly written as vegetable-tanned leather or vegetable-tan leather, is leather processed with tannins derived from plant sources rather than chromium salts. Its practice dates to ancient times and persists in traditional tanneries and some modern producers, especially for premium goods.

The tanning process begins after hides are cleaned and prepped, then soaked in baths of plant-derived tannins from sources such as oak, chestnut, quebracho, mimosa, and gallnuts. The process can take several weeks, during which tannins cross-link collagen fibers, producing a durable, firm leather that can be shaped and finished in various ways. The final color ranges from pale tan to deep brown and often darkens with age and use.

Vegetable-tanned leather is known for developing a rich patina and for its breathability and rigidity when new. It is generally more water sensitive than chrome-tanned leather and requires conditioning to maintain suppleness and prevent cracking.

Common applications include belts, wallets, saddlery, bags, and shoes. Environmentally, it is considered more environmentally friendly due to the absence of heavy metals, though water use and wastewater management are considerations. Prices tend to be higher due to longer production times and lower yields.