Prepare the chicken liver: Wash the chicken liver thoroughly to remove all blood. Remove any blood clots and membranes. Cut into appropriate pieces and soak in milk. Cover with plastic wrap and refrigerate for 15 minutes.

Remove the chicken liver from the fridge, drain the milk, and rinse again. Remove any remaining blood or slime, leaving only the liver. Pat dry and set aside in a bowl.

Heat a pan and add 30 grams of butter. Once the butter is hot, add the chicken liver and sauté until fully cooked. Season with a little salt and pepper. Transfer to a plate and set aside.

In the same pan, sauté the chopped bacon and onion until cooked and fragrant. Add half of the heavy cream and mix well. Transfer to a bowl and set aside.

In a blender, combine the cooked chicken liver and bacon mixture. Blend until smooth. Add the remaining heavy cream and blend again. Add 20 grams of butter and season with salt, pepper, and Italian seasoning to taste. Blend until smooth and well combined.

Spoon the mixture into a prepared dish, cover with plastic wrap, and refrigerate for about 1 hour to set. Pour melted butter over the pâté to prevent drying and to extend shelf life.