You like your meat like you like your mate: with a little age, preferably raised right, and possibly a little spicy.

So head to the Ferry Building’s newest inhabitant, Boccalone Salumeria.

Artisanal meat arbiters Chris Cosentino and Mark Pastore (of Incanto fame) open their first retail joint showcasing more than twenty handmade cured creations. Walk up to the reclaimed cedar counters and order slices of sustainably raised (and certified humane) prosciuttos and pancettas from the spiffy hanging closet.

Oink out on salumi samplings in paper cones or bite into delish panini like spicy sausage with goat horn peppers and arugula or lonza (cured pork loin) with mint and peaches. Take home packaged delicacies of pâté, Easton’s breakfast sausages, and brown sugar and fennel salami.

Just don’t be surprised if you meet your match.

Boccalone Salumeria, 1 Ferry Building, at The Embarcadero (415-433-6500 or boccalone.com).