Parma Curing time

[vinner]

I posted this under curing, but since this site has more activity (and since I am truly a beginner), I will repost here and see if anyone has some advice:

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Greetngs. My bresaola has lost 35% weight, Just about ready (it is my first cure job, other tan bacon). I have a whole, boneless pork loin curing in a parma ham cure. It weighs 2275 grams. I have quesions, naturally:

How long shoulld total cure time be?

How long to dry it before againg?

How long to age it? Would it best be based on time or weight loss?

The bresaola was rolled in a pennicilium starter and incubated prior to aging. Should I do the same with the parma loin? It has no skin on it, by the by.

I am able to keep between 50 and 60 degrees F, and an RH between 50 and 65.

Thanks for any input