La paella del siglo: Preparada en Madrid por un centenar cocineros. Llevó 6 000 kilos de arroz, 12 000 kilos de pollo y conejo, 2 000 kilos de verduras, 1 100 litros de aceite y 275 kilos de sal. La cocción demoró 13 horas. Hamburguesa gigante: Realizada en un cafetería de Sidney. La prepararon cuatro cocineros con 81 kilos de carne, aunque al agregarle lechuga, remolacha, huevos y otros ingredientes terminó pesando 965,5 kilos. Pizza mayúscula: Hecha en Bogotá, Colombia. Se usaron 240 kilos de jamón, 100 litros de salsa, 500 kilos de queso y 600 kilos de harina. Ocupó 192 metros cuadrados. Salchicha más grande: Cocinada en Nueva Zelanda por una empresa de embutidos. El enorme pan midió 76,23 metros. Asado inmenso: Unos 1 250 asadores profesionales cocinaron en Montevideo, Uruguay, nada menos que 12 000 kilos de carne. Huevo de Pascua más grande: Levantado en St. Niklaas, Bélgica, midió 8,32 metros de altura y trabajaron 26 artesanos durante 525 horas.

What are the world’s largest foodstuffs?

The Paella of the Century, prepared in Madrid by a hundred cooks. It took 6,000 kilos of rice, 12,000 kilos of chicken and rabbit, 2,000 kilos of vegetables, 1,100 liters of oil and 275 kilos of salt. The cooking process took a staggering 13 hours. Giant hamburger: It was cooked in a Sydney cafeteria by four cooks who used 81 kilos of beef. When they added lettuce, beet, eggs and other ingredients, the burger wound up weighing 965.5 kilos. Large-scale pizza: It was baked in Bogota, Colombia. 240 kilos of ham, 100 liters of sauce, 500 kilos of cheese and 600 kilos of flour were used. It took 192 a total round surface square meters. The longest sausage: It was made in New Zealand by a sausage-making company. The humongous order measured a staggering 76.23 meters. Huge roast: Some 1,250 professional roasters cooked a whopping 12,000 kilos of meat all at once in Uruguay’s Montevideo. Largest Easter egg: It was lifted in St. Niklaas, Belgium, and it was 8.32 meters tall. Some 26 artisans worked on it for 525 hours.