Coppa looks raw in middle

Aloha, Kamano!
It sure sounds like you have been very patient! Let’s make this a success.
Assuming you cured for two weeks in 3% kosher salt and 0.25% Instacure #2 to the weight of the meat, then sealed in UMAi Dry®, the best solution would be to bag in a vacuum bag for several days to allow the moisture levels to equalize (nearly raw and crust with balance).
Another key is to get this sliced paper thin, for which you either need a really decent home slicer OR you beg your local meat counter to please slice it up for you. You can then fan out the slices on kitchen parchment and vacuum seal flat and ready to serve. You want to store this in the fridge.
It’s pretty hard to knife slice charcuterie thin enough to really enjoy the texture and flavor.
I hope this is helpful.