You read that right, an Amish restaurant appropriately called Amish Charcuterie. Now it might be a little confusing, how can a food store operate without electricity? They use oil lamps to brighten the restaurant, a woodfire stove for heating the meat, and 60 tons of ice for refrigeration. Matthew Secich is the owner of the Charcuterie and has a well known history as a cook in Chicago, DC, and Jackson Hole.

You can get the details about the Amish Charcuterie, and even see pictures of the store and the food, here.

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