Inscribe the skin of pancetta with a sharp knife. Then add the coriander, the onion and the garlic and put some salt and pepper. Boil up a pan in high heat, add the olive oil and brown the pancetta from the one side of the skin until it gets some vivid color. Then, light it up using the wine, put out with the balsamic vinegar and let it be evaporated. Take the pancetta out and add on its whole surface the honey and the mustard. Bake in preheated oven in 140 degrees for about 1 hour until the meet gets soft and have a golden-brown color.
Cut the potatoes in pieces and boil them in water for about 20-30 minutes. When they are ready, remove the water and mash them well with a potato masher. In another pot add the apples in small cubes. Then brown them with some butter. After that, add the fresh crème with the powdered nutmeg and let them be well boiled. Then put them in a blender until you get a fine mixture. Put the mashed apples in the potato mixture and stir well. Add salt, pepper and the parmesan cheese. Serve the pancetta with the mash and garnish with some sage.