Cook bacon slices over medium heat in a cast-iron skillet, flipping as needed. Cook until crispy. Transfer to a paper towel-lined plate to cool, reserving fat in the pan.
Add onions and cook on medium-high heat for about 5 minutes, stirring. Add garlic and cook for a minute, then add liver, rosemary, and thyme. Cook for 2 to 5 minutes per side, or until liver is no longer pink in the center. Set aside to cool for a few minutes.
Transfer mixture into a blender or food processor with coconut oil and sea salt. Process until it forms a thick paste.
Place pâté into a small bowl. Chop cooled bacon into the bowl in fine pieces and combine.
Garnish with fresh herbs and serve with vegetable slices.
Notes
Storage: keeps in the refrigerator for several days. Also freezes well.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/bacon-beef-liver-pate-and-the-autoimmune-wellness-handbook-review/