Part 2/10:
At the core of this narrative is the indispensable Tuslob, a delicacy made through a meticulous process of boiling and preparing pig parts, especially the brain (utok), liver (atay), and other organs like the heart (puso). The process begins with fresh ingredients sourced from local markets such as Carbon Market and nearby baboy (pig) farms, emphasizing the importance of quality and freshness.