John Diaz takes incredible pride in the roast pig his supermarket provides on special order. Each one is fresh. Each is seasoned in bitter orange and garlic and then cooked for about five hours. Diaz charges by the pound for the pig and $35 to cook it. A 60-pound pig will run you about $125. If you are throwing a party, there is no better guarantee of guest happiness (next to the booze). After Diaz is finished roasting, the meat is so succulent and tender it practically melts in your mouth. Best to give him a couple of days notice though. If not he might have to use a frozen pig, and it's clear, perfectionist that he is, it breaks his heart to do so.