We visited La Unica Sunday afternoon to stock up on malta, gallons of Carbonel (oil), materva and guarana. I added several new objects to my working potted meat museum -- there can't be a store on Calle Ocho with five different brands of calamares en su tinta. At around 1:30, they were pulling a roast pork leg out of the oven, and handed out some samples. It was way up there in lechon experiences, and I have had many. Bought a pound to take home, along with some goodies from Dona Lolis. Very, very good lechon, of which the butcher was justly proud. My only complaint is that the chicharon had been removed before baking. But then again, an excellent bag of fresh-fried chicharones was there for $1.50. Can't bake your pork skin and fry it too. My advice is to call ahead and find out when these guys are cooking hams.