Salted Calf Skins

 

New Zealand wet salted calf skins are tanned to produce very fine leathers for fashion shoes, bag and garment leathers.

The production of calf skins is seasonal from July to October. Following slaughter, the skins are cooled under controlled conditions for transportation to one of our processing sites.

Skins from freezer slaughter arrive in sock form and are opened on a chain system. Skins are cured in drums or mixers by running them with 35% of their weight of dry salt with the addition of citric acid and dichlorophene. The running time is a minimum of 4 hours at 3 rpm or until such time as the brine of the skins is at least 90% saturated. The skins are unloaded and allowed to drain for between 48 and 96 hours before being graded for quality and weight.

 

Grade

Weight Range

# Skins / Pallet

# Skins / FCL

Premium

3.60 kg - 4.00 kg

300

6,000

Heavy

2.60 kg - 3.59 kg

400

8,000

Medium

1.60 kg - 2.59 kg

500

10,000

Jersey

1.60 kg - 2.59 kg

500

10,000

Light

1.00 kg - 1.59 kg

600

12,000

Third

All Weights

500

10,000

Reject

All Weights

500

10,000

Weight ranges indicated in the above table are as at between 48 and 96 hours draining following salting.

Please note: Skins are sold on a per skin basis and are available in both Casualty and Freezer selections. 

Brands

Hastings (Freezer): Graeme Lowe Hastings, Hastings, Hawkes Bay - North Island

Tomoana (Freezer): Tomoana Pelt Processors, Hastings, Hawkes Bay - North Island

Te Aroha (Freezer and Casualty): Te Aroha Skin Processors, Te Aroha, Waikato - North Island

Belfast (Casualty): Graeme Lowe Christchurch, Belfast, Canterbury - South Island

Fairton (Freezer): Silver Fern Farms, Fairton, South Canterbury - South Island

Blue Sky (Freezer): Blue Sky Meats, Invercargill, Southland - South Island