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We can try to analyze the situation but its really hard to give you a 100% correct answer because there are so many variables:
1. How long has your Bresaola and Lonza been drying? The longer it dries the more it can tolerate high temperatures. Dry cured meat is shelf stable.
2. As for the curing piece, I would try to smell it and see if you notice anything off. Otherwise if its just a pork loin, you might want to start with a fresh piece just to be sure.
Our advice in these kinds of situations is if the fridge breaks to take the meat over to ones mother in laws house if her fridge is working