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That Coppa looks perfect! Tying it like you did will make the drying more uniform.
That 30-35% loss is not any kind of magic number beyond which one should not go. The meat will continue to dry and gain that prized cured flavor after 35%.
Capicola bought in a supermarket would have different taste and texture from different manufacturers and also their drying targets are different as well. Having said that, going beyond 45 -50%% is probably risking turning the meat into a rock.
Basically in the commercial meat processing world all cured meats have a certain maximum moisture/protein ratio that is a standard for each item, however going to a lower ratio meaning less moisture in the product is up to each individual manufacturer.
At home measuring moisture/protein ratio is not a very easy thing to do, so a general rule of 30-35% moisture loss is used to establish if the cured meat meets the minimum standard. This might be getting too scientific here sorry :dry: