I use the following to prick my salamis and other charcuterie, but really you could use a needle or anything with a fine point. Just make sure it’s super clean!
For making Coppa and Bresaola i buy the following netting:
https://sausagemaking.org/products/netting
For tying off links and the ends of Coppa and Bresaola, i buy the following from Amazon: Butchers twine from Amazon