In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon and set aside, leaving the rendered fat in the pan.

Add the diced onion to the bacon fat and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Cut the beef liver into 1-inch pieces and add to the skillet. Cook for 8-10 minutes, stirring occasionally, until the liver is browned on the outside but still slightly pink in the center. Do not overcook or the pâté will be grainy.

Transfer the cooked liver, onions, garlic, and cooked bacon to a food processor. Add 6 ounces of softened butter, beef bone broth, salt, and pepper. Blend until completely smooth and creamy, about 2-3 minutes, scraping down the sides as needed.

Taste the pâté and adjust salt and pepper as needed. Blend again briefly to incorporate any additional seasonings.

Pour the pâté into a serving dish or individual ramekins, smoothing the top with a spatula. Melt the remaining 2 ounces of butter and pour over the top to create a seal.

Cover and refrigerate for at least 4 hours or overnight until firm. Serve chilled with pork rinds, crispy bacon strips, or enjoy by the spoonful. The pâté will keep refrigerated for up to 5 days.