Unity, Maine, to Lose Unique Amish Meat Market

A super popular meat market in Maine is closing this spring.

The Bangor Daily News reported that Charcuterie in Unity, Maine, will be closing after almost 10 years!

But it's not for the usual reasons.

Why is that awesome Unity, Maine, meat market closing?

photo courtesy of markspahr Instagram

Coming up this spring (possibly May 2025), Matthew Secich who opened Charcuterie in Unity is moving to Montana, according to the newspaper.

It's not because he can't find workers or the high price of products, it's for a much sadder reason.

The Bangor Daily News reported that he's moving his family to an unincorporated community for health reasons as he's had health complications from his service in the Persian Gulf.

He told the newspaper,

Living out west on a higher altitude with low humidity and in a drier climate is much better for my health.

photo courtesy of markspahr Instagram

A slice of the olden days gone when Charcuterie closes in Unity, Maine

Matthew uses equipment that mimics the slow lifestyle of the Amish. He still uses hand-cranked slicers.

Don't look for fancy 'tapping' to pay, with his adding machines and other old-fashioned things that make this store a unique destination that will be missed.

But if you find yourself in Montana, he is planning to bring his business there. He just needs to find a new meat supplier.

photo courtesy of markspahr Instagram

Finding lifelong friends through meat and cheese

Matthew will miss Maine, but he has made lifelong friends.

He told the Bangor Daily News,

I truly believe that, really, meat and cheese is just an avenue to make friends, that’s all it is. That’s the most important part. Money comes and goes, but a friendship can last a lifetime, and I can tell you that if there’s anything that I can truly boast about my life is that we, with the charcuterie here, have been so blessed to make a lot of friends. It’s just wonderful.

Here's to much success to you Matthew and your family. May you make more lifelong friends. Thank you to Mark Sparh for the fantastic photos.