Charcuterie owner hopeful of bright future for old-world craft
Amish chef Matthew Secich of Charcuterie in Unity said that the most recent visit by inspectors from the Maine Department of Agriculture, Conservation and Forestry’s Division of Quality Assurance and Regulations shows that state officials are interested in helping the small business navigate food regulation standards.
When Secich opened his business in early September he received a retail butcher and meat shop license from the state, but was told later by inspectors that retail establishments like Charcuterie must now create a detailed food safety plan using standards from the 158-page Maine Food Code.
Inspectors also called attention to Secich’s decision to store food in a custom-built ice house instead of more modern technology, according to the Bangor Daily News. The Amish faith, which Secich began practicing last year, prohibits the use of certain types of technology.
“The state said we should be working it out together,” Secich told the BDN. “The neat part is there wasn’t a fight.”
“We have been working cooperatively with Mr. Secich to support his small business and his continued success,” John Bott, communications director for the Maine Department of Agriculture, Conservation and Forestry, said in a prepared statement, according to the BDN. “Based on feedback from our inspectors and Mr. Secich, we are confident that everyone’s interests will ultimately be served. I think our relationship with Mr. Secich is now more indicative of the type of work our professionals do every day to assist in growing Maine agriculture and supporting the efforts of farmers and producers to provide wholesome, safe, local food.”
Business is booming at Charcuterie, with some customers waiting upwards of two hours for their chance to get ahold of the old world style cured meats and sausages. The BDN reported that Secich had completely sold out of product on Saturday.
“It’s a new day. I have a smile on my face. I made a duck sausage I haven’t made in three weeks. I’ve been playing with food all day,” Secich told the BDN.
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