Brown gravy tastes saltier to me. Is there a difference?
There’s not usually a difference because so many brown gravies use beef base, for flavor or color.
Pork gravy can be made using the fat and juices froma home cooked ham, pork chops, or roast pork.
When I want to have really good gravy I have made my own stock, from whatever meat, veggies and herbs I have, then reduce it slowly to get a glace that has a wonderful flavor when added to a roux/gravy base.
Previous thread on the subject. A brown gravy need not be made from beef.
And nails it in the first two replies.