Terms & Conditions

Website terms and conditions 

Welcome to our website. If you continue to browse and use this website, you are agreeing to comply with and be bound by the following terms and conditions of use, which together with our privacy policy govern Ispini Charcuterie's relationship with you in relation to this website. If you disagree with any part of these terms and conditions, please do not use our website.

The term 'Ispini Charcuterie' or 'us' or 'we' refers to the owner of the website whose registered office is 20 Gorey Road, Dungannon, County Tyrone, Northern Ireland. BT70 3AG. Our VAT registration number is GB254840106. The term 'you' refers to the user or viewer of our website.

The use of this website is subject to the following terms of use:

  • The content of the pages of this website is for your general information and use only. It is subject to change without notice.
  • Neither we nor any third parties provide any warranty or guarantee as to the accuracy, timeliness, performance, completeness or suitability of the information and materials found or offered on this website for any particular purpose. You acknowledge that such information and materials may contain inaccuracies or errors and we expressly exclude liability for any such inaccuracies or errors to the fullest extent permitted by law.
  • Your use of any information or materials on this website is entirely at your own risk, for which we shall not be liable. It shall be your own responsibility to ensure that any products, services or information available through this website meet your specific requirements.
  • This website contains material which is owned by or licensed to us. This material includes, but is not limited to, the design, layout, look, appearance and graphics. Reproduction is prohibited other than in accordance with the copyright notice, which forms part of these terms and conditions.
  • All trade marks reproduced in this website which are not the property of, or licensed to, the operator are acknowledged on the website.
  • Unauthorised use of this website may give rise to a claim for damages and/or be a criminal offence.
  • From time to time this website may also include links to other websites. These links are provided for your convenience to provide further information. They do not signify that we endorse the website(s). We have no responsibility for the content of the linked website(s).
  • Your use of this website and any dispute arising out of such use of the website is subject to the laws of England, Northern Ireland, Scotland and Wales.

Every effort is made to keep the website up and running smoothly. However, Ispini Charcuterie takes no responsibility for, and will not be liable for, the website being temporarily unavailable due to technical issues beyond our control.

 

  • 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