This is the leather that has been used in Spain for centuries to create chaps.

This leather comes from very young animals therefore it has an extremely fine grain. It undergoes vegetable tanning (with tannins), it is greased when wet and finished with vegetable oils but in a larger quantity than in the case of greased calf leather, therefore the result is a leather that is more greased, softer, with a very fine grain and highly elastic. This leather is worked on both the grain and flesh sides. We use a thickness of 1.2 mm.

This is the leather that has the greatest recovery power, any scrape can be repaired by rubbing it with a simple cotton cloth. This is the kind of leather that gradually acquires such appealing character over time, which is what happens with good vegetable tanning leather.

We use this leather to create straps. The straps are created with two hand-stitched pieces of leather with waxed linen thread and saddle stitching which makes them very durable and gives them an unrivalled finish.

These straps are available in two models: Zahón and Classic.
This leather can be chosen in two colours: tan and chocolate.
 
Vegetable tanning is the traditional tanning method. It is called vegetable because only vegetable extracts from tannin-rich plants are used. At present, only 10% of the leather produced in Spain undergoes this type of tanning, the rest is tanned with chrome, an industrial process that is more aggressive, and which results in leather that is rectified and uniform. In addition to being the most natural and respectful towards the environment, vegetable tanning is the only type that can give the leather its unique characteristics.