Remove the liver from the refrigerator 30 minutes beforehand.
Place the trimmed liver on a large sheet of parchment paper. Open it up by spreading the two lobes apart and season with port, then salt and pepper.
Massage gently. Close the lobes and roll into a sausage shape using the paper.
Place the liver in a roll on a clean, thin cloth.
Tighten the sausage in the casing and tie the ends.
Cover the bottom of a terrine dish with coarse salt. Place the liver in the dish and cover with coarse salt. The liver must be completely covered.
Cover the terrine with a clean cloth and refrigerate for 12 hours for a 400 g liver. After this time, remove the liver from the salt and remove the cloth.
