What’s the difference between bacon and gammon

I addition to what Tabiasopdenbrouw said, and more to the point of usage/taste:

1. Bacon is typically cut thinner and ends up crispier than pancetta.
2. Both are often rendered for their fat before adding onions, peppers, etc... to the pan to pick up those pork fat flavors.
3. Pancetta is often saltier in flavor though this is usually the case because the pancetta is cut thicker or into dices, so you get bigger bites of it and thus more salt. This is the biggest different between the two.

• Bacon fat is a liquid and salty, adjust both in your recipes (unless you want moist or salty)
• Baking is pickier about fat ratios (so swap other fats out), and cooking is less picky (more fat is usually just tastier)
• Bacon fat does solidify at room temperature, but in small quantities can be used to replace any oil (I often use it to sweat onions)
• You can use the creamier texture of bacon fat in soups and sauces for a super mouth feel