One question: How long did you cure the coppa before bagging into UMAi Dry?
Basically, the salt that you cure the coppa in has to migrate to the center of the meat and draw some moisture out of there before the drying step that can take up to two weeks and the meat should be relatively “stiff”.
Having said that, eventually the moisture will migrate out of the meat anyway, it may take a few more weeks.
The “air” in the bag doesn’t matter at all since UMAi Dry is not a vacuum bag, but rather a membrane that protects the meat while it is drying in the fridge. Some coppa’s can take up to 3 months to dry, you may have cracked it out a bit too early.