How Much Should You Sell Tamales For? (2026 Pricing Guide)

Everyone at the family Christmas party asks who made the tamales. Now a coworker wants three dozen, a neighbor wants two, and you need a number to text back. The number you pick will decide whether your next tamalada (the family tamale-making day) pays you or just keeps you busy.

Most answers online give a price range for a dozen and stop. A range does not tell you where your dozen fits, and it skips the two things that decide a tamale price: how big your tamales are and how many hours they take. This guide builds the price from numbers checked the day it was written: what shops charge, what a batch costs in ingredients, how long it takes, and what card fees take.

How Much Should You Sell Tamales For?

Sell a dozen homemade pork or chicken tamales for $30, bean and cheese for $28, and specialty tamales for $36 or more. A half dozen goes for $16, and a single tamale at a market goes for $3. Those prices assume a full-size tamale of about 4 ounces, or about 3 pounds a dozen. If your tamales are smaller, like the dozens two Rio Grande Valley shops in South Texas sell for $14 to $16, price lower and make more of them.

Here is the price ladder most part-time tamale vendors can start from:

Scroll sideways to see every column.

The ladder is our recommendation, built from shop prices loaded September 23, 2026 (Parra's Tamales $14 a dozen for pork, Delia's $16.09, The Tamale Company $24.95, Nana's Tamales $59 for a 4 to 5 pound dozen) and from the cost build further down, which uses Walmart.com supply prices from the same day.

Three things back the $30 starting point:

• The shops. Four tamale shops that post their prices online charged $14 to $59 a dozen on September 23, 2026. A home cook with full-size tamales and no storefront belongs near the middle of that range, not at the bottom.
• Your supplies. Our pork dozen needs $9.14 in supplies at today's Walmart prices. Three times supplies lands at $27.42, which is close to the $28 to $30 this guide suggests for a homemade dozen.
• Your time. A 5-dozen batch takes about 4.5 hands-on hours. At $30 a dozen that batch pays you about $21.88 an hour. At $20 it pays $11.09, which is less than many part-time jobs.

If you are still working out permits, labels and where to sell at all, start with the companion guide on how to sell tamales from home, which covers the legal side and your first sales channels. This guide picks up where its pricing section leaves off: the per-dozen math, with today's ingredient prices in it. Once the price is set, where you sell decides how much of it you keep: a $30 dozen leaves you $28.83 through your own order link before the monthly plan and $25.50 on DoorDash's Basic delivery plan, and the guide to where to sell tamales and what each place pays lays that out place by place.

What Do Tamale Shops Charge for a Dozen Right Now?

On September 23, 2026, four tamale shops that post their prices online charged $14 to $59 for a dozen pork or chicken tamales. The cheapest were two South Texas shops. The most expensive was a California shop that sells big tamales by weight. A Dallas shop sat in the middle at $24.95 for every flavor.

Swipe across to read the whole table.

We loaded each shop's own page on September 23, 2026: the product list on parrastamales.com, the pork page on deliastamales.com, the product list on thetamalecompany.com, and the menu on temeculatamales.com. Shipping is not included in any price.

A few things stand out once the prices sit side by side:

• Delia's lists its pork dozen at $16.09 on its online order page, with a listed weight of 2.4 pounds for the order. That points to a smaller tamale than the 3-pound dozen this guide prices.
• Parra's charges $2 more for any dozen with cheese in it ($16 against $14). Cheese is a real ingredient cost, so the upcharge makes sense.
• The Tamale Company charges one price for everything, $24.95 from vegan black bean to beef tenderloin. One price keeps the menu simple, but it means the tenderloin dozen earns a thinner margin than the pork.
• Nana's Tamales sells its gourmet line by the pound. Its menu page says about 3 tamales a pound and 4 to 5 pounds a dozen for its $59 chicken dozen.

These shops pay rent, staff and a licensed kitchen, and three of them ship frozen across the country. A home vendor does not carry those costs, but a home vendor also does not buy pork by the case. That is why the middle of this range, not the bottom, is the fair place to start.

Why Does a Dozen Cost $14 in One Place and $59 in Another?

Part of the gap between a $16 dozen and a $59 dozen is size, because the two dozens are not the same amount of food. Nana's says its dozens weigh 4 pounds or more, usually 11 to 14 tamales, and that it weighs each tamale and sells by the pound. At the 4 to 5 pounds it lists, its $59 dozen works out to about $11.80 to $14.75 a pound, close to the $14.99 a pound its gourmet tamales start at. Delia's lists its dozen at 2.4 pounds, a shipping weight printed beside the box size, and does not say how much of that is tamale. So Nana's dozen is clearly the heavier one, but neither shop publishes enough to say how much of the price gap is weight and how much is price per pound.

So before you copy anyone's price, weigh your own dozen on a kitchen scale. Here is how to use that number:

1. Weigh a full dozen right after steaming, husks on, the way the customer gets it.
2. Divide your planned price by the pounds. $30 for a 3-pound dozen is $10 a pound.
3. Compare per pound, not per dozen. If your tamales run 2.5 pounds a dozen, $30 is $12 a pound, which puts you inside the $11.80 to $14.75 a pound Nana's charges for its $59 dozen. You may want $26 instead.
4. Keep the size the same every batch. A customer who got a fat dozen in October and a thin one in December will notice, even if the price did not change.

The same logic works in the other direction. If your family makes big tamales with a generous filling, you are not overcharging at $32 to $36 a dozen. You are selling more food.

What Do Grocery Store Tamales Cost?

Canned tamales at Walmart cost about $2.41 to $2.79 a pound on September 23, 2026, and shelf-stable single tamales cost about $7.92 a pound. The cans are the floor of the market, and they are not your competition. Nobody who wants a homemade dozen for Christmas Eve is choosing between you and a can of Hormel.

Slide the table sideways to see all of it.

Prices for products sold by Walmart.com itself and in stock, loaded September 23, 2026. Per-ounce and per-pound figures are price divided by net weight. The last row is our suggested price and our weight estimate, not a store price.

The grocery shelf still teaches you two useful things:

• The single-serve pouch is the closest match. Fillo's sells one shelf-stable 4-ounce tamale for about $1.98 in a 7-pack. Your $3 market tamale is fresh, bigger or the same size, and made by a person the customer can talk to.
• Frozen tamales are thin on the shelf. Walmart.com's search for frozen tamales on September 23, 2026 showed cans and shelf-stable pouches, not frozen dozens. A frozen homemade dozen with reheating steps on the label is a different product from anything on that page.

What Does a Dozen Tamales Cost You to Make?

A dozen red chile pork tamales costs about $9.14 in supplies, or about 76 cents a tamale, at Walmart.com prices on September 23, 2026. That assumes you double the masa from MASECA's pork in green sauce tamale recipe, which wraps its tamales in banana leaves and calls for 8 cups of its tamale masa flour, 2 1/2 cups of lard and 5 1/2 cups of warm water or broth, and spreads 2.8 to 3 ounces of masa on each tamale. We use its masa amounts with corn husks and a red chile pork filling. Doubled, that uses one 4-pound bag of masa flour and makes about 190 ounces of masa, or roughly 5.5 dozen at 2.8 to 3 ounces each; we count about 5 dozen after torn husks and tasting, by our estimate.

Swipe left to see the rest of the columns.

Supply prices are Walmart.com prices for products sold by Walmart.com and in stock, loaded September 23, 2026. The recipe amounts are MASECA's, doubled. The 5 pounds of raw pork, the husk and chile amounts and the 5-dozen yield are our estimates; weigh and count your own first batch and redo the math.

Two ingredients carry most of this cost:

• Pork and lard are 44% of the batch. Together they cost $20.01 of the $45.01. When pork shoulder goes on sale, your margin grows; when it jumps, it is the first number to recheck.
• The husks are a fifth of the batch. A 16-ounce bag at $8.98 is $1.80 a dozen once you spread it over 5 dozen. Buying husks in bulk from a Mexican grocery is one of the easiest places to save.

How Do Pork, Chicken and Bean Tamales Compare in Cost?

Chicken tamales cost about $7.94 a dozen to make and bean and cheese about $7.52, against $9.14 for pork, using the same masa, husks and supplies. The filling is the only thing that changes, and it moves the cost per dozen by less than $2. That is why most shops charge the same or nearly the same for pork, chicken and bean.

Drag the table sideways for the full view.

Same Walmart.com prices as the table above, loaded September 23, 2026. Everything except the filling is identical in all three rows. Filling weights are our estimates for about 5 dozen.

What this means for your menu:

• Charge $2 less for bean and cheese, not $10 less. Your hours are the same, and the cost gap is $1.62 a dozen.
• Chicken is your highest-margin meat. At $30 a dozen it earns about $1.20 more per dozen than pork.
• Price cheese as a filling, not a garnish. Two pounds of cheese is most of the bean-and-cheese filling cost. If you add cheese to a pork tamale, you are adding a real cost, which is why Parra's charges $2 more for cheese and Nana's charges $10 a dozen for it.

How Long Does a Batch Take, and What Is Your Time Worth?

A 5-dozen batch of pork tamales takes one person 4 to 5 hands-on hours by our estimate (we use 4.5), spread across most of a day. Much of the day is waiting while the pork simmers and the tamales steam. The part that eats your hands is spreading and folding 60 tamales.

• Simmer the pork. About 3 hours on the stove, 20 minutes of it hands-on to trim, season and skim.
• Soak the husks. An hour in hot water, 5 minutes of your time.
• Make the chile sauce and shred the pork. Toast and soak the guajillos, blend with garlic and broth, shred the meat into the sauce. About 45 minutes.
• Mix the masa. Beat the lard, add masa flour, baking powder, salt and broth. About 20 minutes.
• Spread, fill and fold. About 90 minutes for 60 tamales at a minute and a half each, less with a second person spreading.
• Steam. About 90 minutes for a full pot, 10 minutes of it hands-on to load and check.
• Cool, bag, label and freeze. About 40 minutes, plus 30 minutes of cleanup.

Add those up and you get about 260 hands-on minutes including cleanup, which we round up to 4.5 hours. The times are our estimate for one experienced cook, not a measurement; time your first two batches and put your own number in the math below.

This is why tamales are a labor product more than an ingredient product. At $15 an hour, your 4.5 hours cost $67.50 for 5 dozen, or $13.50 a dozen. That is more than the $9.14 in supplies. Any price that only covers ingredients is paying you nothing for the hardest part.

What Does Each Dozen Earn at $20, $24, $30 and $36?

At $30 a dozen, a 5-dozen batch of pork tamales earns about $98.45 after supplies and card fees, or about $21.88 for each of your 4.5 hours. At $20 the same batch earns $49.90, or $11.09 an hour. The work is identical at every price; only your pay changes.

Scroll right to see every fee.

Card fee is Homegrown's 2.9% + $0.30 per order, checked on findhomegrown.com/signup on September 23, 2026, assuming one dozen per order. Supplies are the pork batch above. The 4.5 hours is our estimate. Market booth fees and any storefront subscription are not included.

What to take from the table:

• $18 to $20 is a hobby price. It covers the pork and the husks and pays you $11.09 an hour or less.
• $24 is the floor for full-size tamales. The Tamale Company charges $24.95 for a dozen whose listed shipping weight is about 2 pounds, so $24 for your 3-pound dozen is a floor, not a stretch, and it pays you about $15.40 an hour.
• $30 is where the work pays like a real job. Each $2 you add to a dozen adds about $2.16 an hour to your pay, because the card fee barely moves.
• Chicken and bean batches earn more at the same price. A chicken dozen at $30 keeps about $20.89, because the filling costs $1.20 less.

Should You Sell Single Tamales, Half Dozens or Dozens?

Make the dozen your main product, offer a half dozen at a small premium, and sell singles only at markets and events. The dozen is how people buy tamales for a family meal, and it is the cheapest size for you to pack. Most online shops in this guide sell by the dozen first; Delia's sells online only by the dozen, and Parra's sets a 3-dozen minimum for shipping.

Here is how to set each size:

• Dozen: $30. One bag, one label, one transaction fee. Your best margin.
• Half dozen: $16. That is $2.67 a tamale against $2.50 in a dozen. The extra $1 covers a second bag, label and card fee, and it nudges people toward the dozen.
• Single tamale: $3 at a market. Singles sell hot, with a fork and a napkin, to people who want to try before they buy a dozen. Keep a sign that says "$30 a dozen, frozen, to take home" next to the steamer.
• Mixed dozen: same price as a regular dozen. Offer a set mix of 4 pork, 4 chicken and 4 bean for $30. It costs you no more to pack, and it sells the fillings people have not tried.

How Much More Should Specialty Tamales Cost?

Charge $36 or more a dozen for specialty tamales, or add $6 to $10 a dozen to a regular flavor for extra cheese or extra meat. Nana's Tamales in Temecula charges $10 a dozen to add cheese and $10 a dozen for extra meat, and $5 a dozen for extra hot, on top of its base price. Those add-on prices, checked on its menu page on September 23, 2026, are a good model for a home vendor too.

Price these above your regular dozen:

• Brisket or barbacoa. Beef usually costs more per pound than pork shoulder, and a slow-cooked filling ties up your stove longer.
• Mole. A real mole sauce has many more ingredients and steps than a guajillo red chile.
• Shrimp or fish. Seafood costs more per pound than pork shoulder, so price the dozen from your own receipt.
• Extra-stuffed or oversized tamales. If your dozen weighs 4 pounds instead of 3, charge for the extra pound.
• Vegan masa made with oil or vegetable shortening. Price it the same as bean and cheese unless the fat costs more.

Keep the specialty list short. Two regular fillings and one specialty is plenty for a first season. Every extra filling is another pot on the stove and another row on your order sheet.

Should You Charge More at Christmas?

Keep your regular price in December and take pre-paid orders with a cutoff date, instead of raising the price for the holidays. Christmas is when your tamales sell best. The customer who pays $30 in December is the one you want back in March. A surprise $36 December price can feel like gouging to regulars, even when your pork cost went up.

What to do instead of a price hike:

1. Post your Christmas menu in early November with a firm order cutoff, such as December 15.
2. Take payment when the order is placed, not at pickup, so a no-show does not leave you with 4 dozen in the freezer.
3. Cap the number of dozens you will make and close orders when you hit it.
4. Charge a rush fee only for late orders, such as $5 a dozen for anything ordered after the cutoff.
5. Recheck your pork and lard prices in November. If supplies rose, raise the price for the whole next year, not just the holiday.

The broader guide to holiday pricing for food vendors covers the other side of this call: which holidays can carry a markup, how to calculate one, and how to tell customers about it.

Can You Legally Sell the Tamales You Are Pricing?

Pork, chicken and cheese tamales need to be kept cold or hot to stay safe, so most state cottage food laws do not cover them. That changes your costs, not just your paperwork. In the few states with a MEHKO law (a home kitchen permit for full meals; California, only in the counties and cities that opted in, and Utah), that permit can cover meat tamales. Everywhere else, selling them legally usually means renting time in a licensed commercial kitchen.

How your permit route changes the price:

• Cottage food permit. If your state's cottage food or food freedom law allows the tamale you make (check its list of allowed foods), your costs are close to the supply build above.
• MEHKO permit. Inspection and permit fees vary by county, and some states cap how many meals you can sell. The MEHKO guide covers which states have one and what the permit costs.
• Commissary kitchen. Kitchen rent adds real money to every batch. In a rented kitchen you pay for the whole day, not just your 4.5 hands-on hours, and the steps above hold the kitchen about 8 hours from pork on the stove to bagged tamales. At $25 an hour (the companion guide puts kitchen rent at $15 to $45 an hour), that is about $200 a batch, or $40 a dozen on a 5-dozen batch. At that point $30 a dozen does not work; you need bigger batches or a higher price. The guide to commissary kitchens versus home kitchens covers what they cost and when the move makes sense.

The legal details, labels and state-by-state routes are in the companion guide on how to sell tamales from home. Rules change and vary by county, so verify your state's current rules before you sell your first dozen.

What Do Card Fees Take From a $30 Dozen?

Card fees take about $0.93 to $1.29 from a $30 dozen, depending on how the customer pays, and on some pre-order apps the customer pays an extra $2.05 on top. That is small next to your supplies, but it adds up across a Christmas season, and it matters whether your customer sees a surprise fee at checkout.

Swipe to see the remaining columns.

We checked these on each company's pricing page on September 23, 2026: findhomegrown.com/signup, hotplate.com/pricing and Square's fee page for the Free plan. One dozen per order is assumed. Fees on tips, taxes and delivery are left out.

Three things matter more than the pennies:

• Who sees the fee. On Hotplate the customer pays 5% + $0.55 at checkout while you pay the 2.9% + $0.30 processing, so a $30 dozen costs them $32.05. On the others, the customer pays the price on your menu.
• Paying before you cook. Cash at pickup has no fee, but you buy the pork before you know who shows up. A no-show on 3 dozen costs you about $27 in supplies and 2.7 hours of work.
• The monthly cost at your volume. At 50 dozen a month, the difference between the card options is about $22 a month. At 10 dozen, a $10 subscription is a bigger share, so weigh it against the time you save not tracking orders by text.

How Do You Sell Out a Tamale Batch Before You Start Cooking?

Take pre-paid orders for a set pickup day, count the dozens by filling, and only then buy the pork and masa. Tamales are the textbook pre-order food: a batch is a full day of work, the ingredients cost $45 before you know who will buy, and every unsold dozen is $9.14 of supplies sitting in your freezer.

That is the problem a Homegrown storefront is built for. It is $10 per month billed annually (or $12.50 billed monthly) with no percentage fees beyond standard payment processing, and it gives you one link where customers pick pork, chicken or bean, choose a dozen or a half dozen, pay, and see when to pick up. On Thursday night you open your orders and see every paid order with its pickup day in one place, instead of scrolling back through 30 text threads.

How that compares to what tamale vendors usually use:

• Hotplate has no monthly subscription and you pay 2.9% + $0.30 processing, but your customer also pays 5% + $0.55 on top of your price at checkout, so a $30 dozen costs them $32.05. For a family that orders the same 3 dozen every Christmas, that fee shows up on every order.
• Square's Free plan has no subscription and charges you 3.3% + 30¢ on an online order. It is great at the market table, but a pickup day with a menu, limits and a customer list takes more setup.
• Texts, Facebook messages and cash at pickup cost nothing, until a customer who ordered 4 dozen does not show up and you are holding about $37 of supplies and most of a day's work.

What a Homegrown storefront does for a tamale vendor:

• Pre-orders paid up front, so every dozen you make is already sold.
• Separate listings for a dozen, a half dozen and a set mixed dozen (4 pork, 4 chicken, 4 bean), each with its own price.
• Pickup days and windows you set, so customers know when to come instead of all showing up at noon on December 23.
• Every order with the customer's name in one place, so you know who ordered last Christmas.

What it does not do: it will not get your MEHKO permit or keep your tamales cold at pickup, it has no timed drop or countdown release, and customers create a Homegrown account to place their first order. Your storefront is listed on the marketplace, but plan on most orders coming from people you send to your own link. If a pre-paid pickup day sounds better than guessing how many dozen to make, you can set up your storefront and post your Christmas tamale menu before the November rush.

The step-by-step setup for a pickup day is in the guide on how to take pre-orders for your food business.

What Should You Charge Restaurants, Stores or Big Orders?

Charge a store or restaurant $18 to $20 a dozen, and give a big party order (10 dozen or more) $28 a dozen, and never less than $26. Stores need room to mark your tamales up. $18 to $20 is 60 to 67% of a $30 retail dozen; a store that uses keystone pricing (doubling what it pays you) would want you nearer $15. At $18 a dozen with no card fee, a pork batch pays you about $9.84 an hour, so wholesale only makes sense if it fills your slow weeks or you can make bigger batches.

How the numbers work at each kind of order:

• Wholesale at $18. You keep $8.86 a dozen after supplies. At 4.5 hours for 5 dozen, that is about $9.84 an hour.
• Wholesale at $20. You keep $10.86 a dozen, or about $12.07 an hour.
• Party order of 10 dozen at $28. One $280 order pays one card fee of about $8.42, or $0.84 a dozen, so you keep $18.02 a dozen, or about $20.02 an hour, and one order fills two batches.
• Party order of 10 dozen at $26. One $260 order pays a card fee of about $7.84, so you keep $16.08 a dozen, or about $17.86 an hour. Go no lower than this for a big retail order.

If a shop asks, show them your label, your permit and your weight per dozen. The guide on wholesale pricing for food products covers the full wholesale conversation, including how shops set their markup.

How Much Can You Make Selling Tamales in a Season?

Selling 25 dozen a month at $30 earns about $492 after supplies and card fees, for about 22.5 hours of work. A December with 60 dozen earns about $1,181, but it takes about 54 hands-on hours, which is why a December batch goes faster with family helping.

Scroll sideways to see every column.

"You keep" is $30 minus $9.14 in supplies and a $1.17 card fee per dozen, checked September 23, 2026. Storefront subscriptions, booth fees and permit costs are not subtracted. Hours use our estimate of 4.5 hands-on hours per 5-dozen batch.

The pay per hour stays the same at every volume, and that tells you where the next raise comes from:

• A bigger pot. If a second steamer lets you make 8 dozen in 6 hours, your pay per hour rises without a price change.
• A second pair of hands. Two people spreading and folding can shorten the 90-minute fold step.
• A higher price. $32 instead of $30 adds about $2.16 an hour.
• Fewer fillings. Two fillings per batch day saves a pot, a sauce and cleanup time.

What Pricing Mistakes Do New Tamale Vendors Make?

The most common mistake is pricing tamales off the ingredients alone, like selling a $9.14 dozen for $15. That looks like a profit, but it pays you about $5.69 an hour after the card fee for a full day of spreading and folding.

Other mistakes that cost tamale vendors money:

• Copying a South Texas price for a bigger tamale. $16 a dozen works for Delia's dozen, listed at 2.4 pounds and made in a shop kitchen. It does not work for your 3-pound dozen made at home.
• Not weighing the masa. A heavier hand on the spreader turns 5 dozen into 4, and your cost per dozen jumps to about $11.
• Charging a different price every time. Pick a dozen price, a half-dozen price and a single price, and post them.
• Taking orders without payment. One no-show on 4 dozen is $36.56 in supplies and most of a day's work.
• Discounting the big orders too far. A 10-dozen order at $20 a dozen fills two full batches and pays you about $11.39 an hour after one card fee on the $200 order.
• Forgetting the label. A dozen with the filling, the date and reheating steps on a label that meets your state's rules looks like a $30 product. A bare freezer bag looks like a favor.
• Raising prices in December only. Regulars remember. Set a price that works all year.

Frequently Asked Questions

How much should I charge for a dozen homemade tamales?

Charge about $30 a dozen for full-size pork or chicken tamales and $28 for bean and cheese. That covers about $9.14 in supplies for a pork dozen and pays you about $21.88 an hour at 4.5 hands-on hours per 5-dozen batch. If your tamales are small, closer to 2.4 pounds a dozen, $20 to $24 is fairer.

How much does it cost to make a dozen tamales?

Making a dozen pork tamales in red chile runs about $9.14, using Walmart.com prices checked September 23, 2026: masa flour, lard, pork shoulder, guajillo chiles, broth, corn husks and packaging. Chicken tamales cost about $7.94 a dozen and bean and cheese about $7.52. Your time, about 4.5 hours for 5 dozen, is a bigger cost than the ingredients.

Is selling tamales profitable?

Yes, if you price for your time. At $30 a dozen, a 5-dozen batch earns about $98.45 after supplies and card fees. At $18 a dozen it earns $40.20, which is about $8.93 an hour. Check your permit route first: at $25 an hour, commissary kitchen rent runs about $40 a dozen on a 5-dozen batch, more than the $19.69 a $30 dozen keeps, so a rented kitchen needs bigger batches or a higher price.

How much should I sell a single tamale for?

Sell a single hot tamale for $3 at a market or event. That is a little more per tamale than your $30 dozen ($2.50 each), which pushes people toward the dozen. Keep the single price simple so you can make change fast.

How much should I charge for half a dozen tamales?

Charge $16 for a half dozen if your dozen is $30. The extra dollar over half of a dozen covers a second bag, label and card fee. Half dozens are good for first-time buyers and small households, and many come back for a full dozen.

Should I charge more for tamales at Christmas?

Keep your regular price and take pre-paid orders with a firm cutoff date. Christmas is your busiest season, and the regulars who pay $30 in December are the customers you want back the rest of the year. If late orders pile up, add a rush fee, such as $5 a dozen after the cutoff.

Related Reading

More tamale and pricing guides for small food vendors:

• How to Sell Tamales From Home: permits, labels and where to sell your first dozen.
• Best Platform to Sell Tamales From Home: which ordering tools fit a tamale pickup day.
• MEHKO Laws Explained: the home kitchen permit that can cover meat tamales in some states.
• Holiday Pricing Strategy for Food Vendors: when a holiday markup makes sense, and how to explain it.
• How Much to Sell Salsa For: the same cost-and-hours math for the salsa that goes on the table next to your tamales.
• How to Price Food Products for a Farmers Market: the general pricing method behind this guide.

Your tamales are already the thing people ask for by name. Put your dozen, half dozen and mixed dozen on one link, take payment before you buy the pork, and start taking tamale pre-orders on Homegrown.