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Vegetable tanning has its origins in prehistoric times and in Tuscany it experienced its maximum splendor.
For centuries the Tuscan master tanners have handed down the precious artisan tradition, now a combination of ancient recipes and advanced technology.
The Maryam tannery, heir to age-old experience and knowledge, still carries out the slow process that leads the raw hides to become leather with care and passion, in total respect for nature. A process based on the use of natural tannins from trees, new technologies and the slow passage of time.