Pancetta leaking into cheesecloth
This is difficult to assess and provide a definitive solution for because you've got several conditions that are not ideal. As you point out, your temp is too high and your humidity is too low, for starters.  Given the 7 day cure, I would normally say you are ok from a safety perspective, however, I am concerned by the "leaking", but that may just be the nature of your product.  Given that you say this belly was rather "thick", 7 days may not have been enough, but hard to tell from here.  Firmness after the cure is what you are going for. 

I guess, for starters, I would suggest unrolling and hanging as a flat piece (called tesa).  I find that I get more consistent results, faster, making pancetta tesa. In your case, this might also help with excess moisture. You really just want to hang until it loses about 30% of it's pre-hanging weight. For me at about 55F and 70% humidity, that that usually takes in the neighborhood of 2 to 3 weeks.