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Badalassi Carlo - Belfagor
Badalassi Carlo, my favourite tannery, is based in San Miniato, Tuscany, Italy. For the past 40 years, Badalassi Carlo has exclusively produced luxury vegetable-tanned leathers under the Consorzio Vera Pella Italiana (Genuine Italian Vegetable-Tanned Leather Consortium).
Belfagor is a full-grain article that has been aniline-dyed and fat-liquored in a drum. Fat-liquoring is a longer tanning process, utilizing beef tallow and fish oils to nourish and protect the leather.
Horween - Dublin
The Horween tannery in Chicago has been producing some of the world’s most prestigious leathers since 1905. Now, the 5th generation of the Horween family continues to practice the very same tanning methods, 120 years later, to tan their Dublin leathers.
Dublin is a full-grain steer hide with a pure vegetable tannage, using the same liquor formulas used in the tanning of their famous Shell Cordovan. It also smells amazing.
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Remember to bare in mind the weight of your camera and lens when choosing a strap. Slim straps pair well with setups weighing under 1kg (2lbs). For anything heavier, I recommend a wider style of strap.
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Leather will patina with time and use, darkening in colour, whilst developing a rich and lustrous surface. Friction, oils from skin, and exposure to sunlight will accelerate this process. Consistent handling should keep most leathers naturally moisturized; however, if you wish to condition your leather goods, I suggest either a natural leather balm or cream.
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