Cook the 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 the fat in the pan.
Add the onions and cook on medium-high heat for about 5 minutes, stirring. Add the garlic and cook for a minute, then add the liver, rosemary, and thyme. Cook for 2 to 5 minutes per side, or until the liver is no longer pink in the center. Set aside to cool for a few minutes.
Transfer the mixture into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste.
Place the pate into a small bowl. Chop the cooled bacon into the bowl in fine pieces and combine.
Garnish with the fresh herbs and serve with vegetable slices.