A few months ago, sausage maker and former high-end chef Matthew Secich was riding high on a wave of publicity about his cured meat and cheese store in Unity’s Amish community.
That exposure brought in new business from as far as New Jersey and New York from customers interested in trying local sausages cured and smoked without the aid of electricity or technology.
Now, staff from the quality assurance division ...
A few months ago, sausage maker and former high-end chef Matthew Secich was riding high on a wave of publicity about his cured meat and cheese store in Unity’s Amish community.
That exposure brought in new business from as far as New Jersey and New York from customers interested in trying local sausages cured and smoked without the aid of electricity or technology.
Now, staff from the quality assurance division ...