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JimHey Walter,
Sounds like things are progressing just fine. This is a long process and is not as much of a science as it is an art. If you were to buy 3 different manufacturers coppa’s you would find they all taste different and have different textures, etc. There is probably no right or wrong way to do this. The general guideline is 30% moisture loss starting from “green” weight or that of the meat before curing. The rate of weight loss is highest in the beginning of the process and slows down with time. Also each piece may loose weight at different rate depending on its fat content, geometry and the placement in the refrigerator, etc.
Also, this process may take 2-3 months, so you have to be pretty patient to get a decent product. Do you have any pictures of the drying product?