Pâtés and terrines are great things to have in your fridge for spreading on toast or just general snacking. They're also cheap and easy to make. The name 'terrine' just refers to the vessel it's cooked in.
Finely chop the pork and season it with salt.
Preheat your oven to 140°C (284°F). Spread half of the liver mixture in the bottom of the tin. Add the chopped pork in a single layer, and then the rest of the liver paste.
Fold the overhanging bacon over the top and add more bacon to fill any gaps.
Pop the loaf tin into the larger vessel and part-fill with boiling water. Put the whole thing in the oven and top up the water until it almost reaches the top of the loaf tin. Place a sheet of greaseproof paper over the meat mixture and then you need something weighty (like another casserole dish) to go on the top. The idea of this is just to stop the meat expanding, not to squash the life out of it.
Bake for 90 minutes. When cooked, remove from the oven and leave to cool in the tin.
Take it out of the tin when it's fully cool. You can start eating it now, but it's better if you leave it a day or two for the flavours to mature.