Crunch leather is a special class of leather that exhibits a double-tone effect on the surface due to the migration of oil within the leather surface.

In this study, extracted fat has been used in place of oil to get crunch leather. The fat was extracted from cow, buffalo, sheep, and goat and characterised. Due to high fat content, sheep fat was specifically selected for use in the finishing process as an alternative to traditional oils in the making of crunch leather. The experimental leather preparation involved mixing sheep fat with a Beeswax emulsion at 80°C in varying ratios. These experimental leathers were compared with control leathers treated with carnauba wax to assess differences. The physical properties of the experimental leathers were found to be on par with those of the control leathers.