The colour of the flesh, the marbling, the delicate nutty and earthy flavours from the acorn diet. Even if Igave up meat I could never give up Iberico. Presa and pluma are the best cuts, interchangeably between them. Use presa for a superior wellington.

Absolute smash

Pork Belly - Perfect meat to fat ratio, good depth of flavour and very consistent.

Fantastic quality meat. Extremely rich cut of meat. I usually portion into 80-100g portions between 2 servings. Works well cooked at high heat over charcoal or made into gyukatsu in this way.

It's my first time to buy pork, and it tastes amazing. I will continue to buy it, which is better than any other one.

This Iberico pork is delicious. For anyone who has not tasted Iberico pork I encourage you to do so. The quality of this and other Iberico products from Meat at Home even is better than when I have bought similar products whilst visiting Spain.

I bought this yummy meat again after this purchase. I made a traditional Chinese dish with this rib. The meat flavour makes the dish even more delicious !

We host a dinner with this chicken for 4 people, they all love it, the flavor and texture of the meat are superb. Highly recommended! We even forgot to take a photo😆

If you have never had Iberico Pork Tenderloin Solomillo you need to add it to your basket, its a great cut of meet

Good size and perfect condition. Took me back to hills of valpolicella on warm night eating black truffle pasta! Well worth the money for that rare treat.

We are working our way through the various cuts. Thought I’d write a review on our most recent purchase. You get what you pay for. For a long time we’ve been looking for that buttery NYC steak taste and we sort of found it. We used the Teppanyaki plate on a medium to high heat to cook these steaks. Seasoned and about 4/5 mins either side and then basted in a frying pan in butter. Left to rest for 6 mins ish. We are very respectful when cooking quality steaks and these were delicious. Beefy and robust, not tender but not chewy, big flavours.

Yup - I tried two of these beauties for a Japanese themed dinner party and they were sensational "ooomph that is delicious" was just one description from a guest. Thanks MMAH - I will be back!

Having seen the British Wagyu on James Martin’s saturday morning we felt inspired to give them a go. We cooked ours in the sous vide and finished on cast iron as the charcoal didn’t arrive in time for the bbq. Very smooth texture and wished we’d ordered the bigger size. Not as beefy as expected but we usually have ex dairy ribeye. Definitely worth trying again especially when we can get back to the coals. We even featured it on our (just for fun) bbq instagram page @bigdadddybbq

AMAZING!! But they always are, thanks to the brilliant team at MMAH

Excellent quality, can be used in many ways but the key is the quality of the meat.