Meat & Seafood

Our meat supervisor is on the job at 5:30 every morning to make sure Vallerga’s customers get the best meat and seafood in Napa. You don’t pay for fat at Vallerga’s—all sides of a piece of meat are trimmed to within 1/8”, including the bottom. Cleanliness is next to godliness at Vallerga’s and the meat department leads the way. There’s no smell of fish because it’s put on ice immediately—and as much as 25% of it is turned away because it is not fresh enough for Vallerga’s. In fact, that reputation is so well known, that many suppliers will tell Vallerga's they are out of particular items because they know we will not accept them.