After that, loins were stuffed into 10 cm diameter collagen casings using a semiautomatic stuffing machine (AMEBO S.L., Girona, Spain) and held for 1 month at +4 C at a relative humidity (RH) of 75–80%. Finally, loins were ripened for an additional 60 days at 10–16 C and of 75– 65% RH.