Delivery & Returns

 

Deliveries costs are as follows.

Ambient products (everything except cheese)

DPD/Royal Mail to Northern Ireland & GB - £5.80

DPD to Republic of Ireland - £6.50

Orders including cheese

DPD/Royal Mail with WoolCool packaging £8.50

DPD to Republic of Ireland - £9.50

For deliveries to other destinations please contact us for a quote.

If you have any queries about your order, or would like a timed or Saturday delivery service, please call us on +442887761316 or email jonny@ispini.co.uk. We will be happy to help you.

We aim to dispatch orders for stock items on Tuesdays and Thursdays.  Please let us know if it is essential for next day delivery and we will endeavour to do this (additional costs will apply).  Please note that we do not dispatch at the weekends or on Bank or Public Holidays.


Cancellation

You are able to cancel an order for any reason prior to your order being dispatched.  You must contact us by email sarah@ispini.co.uk to cancel an order.  Any payments received will be refunded in full within 30 days.

Returns

If purchasing as a consumer for any reason you are not entirely happy with your order we will refund you for products and shipping costs or replace your items as is your preference provided the products are returned to us within 28 days of delivery.

Please note:

We cannot be held liable for any delay or failure to perform any of our obligations if the delay or failure results from events or circumstances outside our reasonable control.  We may vary these terms from time to time.  The terms that apply to your purchase are those stated on the website at the time we accept your order. Nothing in these terms shall affect your statutory rights if purchasing as a consumer.

  • It began with a book

    1. It all began when my wife Sarah brought home a book about pork butchery for the coffee table. I remember looking at the picture of the salamis and cured meats and found the process fascinating.
  • 2. At that time I was one the farming reps for the Ulster Farmers Union. The very next day as I was attending an event in Loughry College on behalf of the UFU, one of the college staff announced they were having a workshop for anyone who had a business idea. I raised my hand and said ‘I want to make salamis’ - but being a typical Tyrone lad I had never tasted one!
  • 3. Fast forward a year after learning the trade at the School of Artisan Food, I phoned my sister Janice (who was working in a bar in the Australian outback) asking does she want to come home and make charcuterie and Ispíní was born….
  • 4. Ispíní is the Irish word for sausages. It sums up our range of continental pieces of charcuterie with a nod to our own food heritage
  • 5. We absolutely love our wee business and still get so excited when customers enjoy not just our story but the great food we strive to produce.
  • 6. 2024 was a massive year as Peter Hannan (Hannan Meat) & Paul Clarke (En Place Foods) joined the business. We are delighted to have these two legends of speciality foods involved in the next stage of the journey!

golden fork winners