Preheat the oven to 210°C (thermostat 7).
Devein the foie gras. Chop 100g and mix with the port and chopped parsley (reserving a few leaves for garnish). Combine this mixture thoroughly with the minced pork shoulder and chopped bacon. Season generously with salt and pepper to create the farce.
Cut bacon slices to fit your terrine. Line the bottom with bacon, then place the cheesecloth inside, allowing it to overhang the edges generously. Add a layer of farce, top with the remaining deveined foie gras lobes (seasoned with salt and pepper), cover with more farce. Secure with bacon strips, garnish with reserved parsley leaves, and fold the cheesecloth over the top.
Cover the terrine, place in a bain-marie with simmering water, and bake for 1½ hours. Cool completely.
Remove the pâté, discard the bacon lining. Clean and dry the terrine, return the pâté. Melt the lard gently and pour around the pâté to seal.
Refrigerate for at least 48 hours before serving. This classic Alsatian method yields a luxurious, flavorful pâté drawing from time-honored French charcuterie techniques.
