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:
For tying off links and the ends of Coppa and Bresaola, i buy the following from Amazon:
Note: Some of the links on this site are affiliate links, meaning that at no additional cost to you, i may earn a commission if you click through and make a purchase.