Preheat the oven to 350 F (180 C).
Place the bay leaves in the bottom of a 9″ x 5″ x 3″ (22 cm x 12 cm x 7 cm) ungreased loaf pan.
Line the pan with bacon: Lay the slices crosswise so they climb up the sides. With 6 half-slices, line the two small sides.

In a pan, heat the oil and cook the onion and garlic for 5 minutes, stirring, then pour into a large bowl.
Wait until they are cool before adding the remaining ingredients.
Mix well with your hands, then fill the pan with the preparation.
Pack in by tapping the pan on the counter and smooth the top.
Fold the bacon over.
With the remaining slices, cover the top.

Place the pan on a baking sheet, then bake for 1 hour 30 or until the meat thermometer indicates 160 F (71 C).
Remove from the oven and let cool.

Place another pan on top of the pâté, in which you will place a heavy object.
Refrigerate for at least 8 hours.
Unmold the pâté, run a knife around it, and unmold it.
Cut into slices. Makes about 12 slices.